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HomeMy WebLinkAbout2006-05-23 Support Documentation CSE Regular Meetingn MINUTES: Town of Vail: Commission on Special Events Meeting Vail Town Council Chambers Tuesday, May 23, 2006 at 9:00 a.m. CSE Members Present. Ian Anderson, Stephen Connolly, Clint Huber and Chairman Dave Chapin CSE Members Absent. Robert Aikens, Scott Stoughton, Richard tenBraak Others Present. John Dakin, Amy Phillips, Matt Mire, Stan Zemler, Pam Brandmeyer, Bryan Rooney, James Deighan, Joel Heath, Diane Moudy, Andrea Feldman, Kristina Kassolis, Zoe Layton, Kaye Ferry, Joe Blair, and Sybill Navas Chairman Dave Chapin called the meeting to order at 9:00 a.m. Motion to approve the minutes of the meeting of April 25, 2006, as presented. M/S/P: Ian Anderson, Stephen Connolly, Unanimous Board Member training session and discussion of CSE release of funds contracts with event promoters: Town Attorney Matt Mire stated that he had reviewed a sampling of contracts for CSE funding which are currently in place and that he is comfortable with the way they are drafted. Noting that each one is slightly different reflecting the variety events and unique characteristics of each, he added that if the CSE is concerned about non-performance with unfamiliar promoters and /or whether an event will or will not happen, additional language might be added stating that: 1. Nonperformance on the part of the promoter constitutes. an immediate obligation to repay the dollars granted 2. The event promoter will no longer be eligible for future CSE funds 3. The addition of a promissory note In response to a question as to whether every contract should contain a non-delivery clause, Matt expanded his comment by noting that failure to produce an event does not always constitute non- delivery, but that it comes down to the terms under which the funds are given. He stressed the importance of crafting very specific motions on the record which list the conditions as part of the motion. Additionally, he pointed out that it is against the law to give public dollars to individuals or companies unless there is an identified public purpose and that therefore, it is the CSE's responsibility to meet the due diligence requirement. Moving on to the discussion of roles and responsibilities, Matt informed the CSE members that as an appointed board they are shielded against personal liability only as long as their conduct is appropriate. He followed with an overview of the rules of conduct expected from publicly appointed board members, which include: 1. No ex parte communication: conduct all business in official meetings and on the record: avoid even the appearance of impropriety. 2. Conflict of interest: if you stand to make any money from an activity, recuse yourself and leave the room 3. Conduct of meetings; a. Keep accurate records of the proceedings: including tapes and approved minutes b. Treat people respectfully and fairly c. Always take care to make explicit findings CSE/sn Minutes: 5/23/2007 Page I of 4 1. Coordinator Report: • Sybill presented the current status of the CSE budget, with $1750 left in unallocated funds. Remaining event contracts and administrative costs are on target to meet current expectations and budget allocations. • The Town of Avon has contracted with Premier Event Management (PEM) of New Orleans to provide the operations management of the Avon to Vail Triathlon for $24,500. The Avon Town Council has voted to apF.,,ve up to $20,000 in additional funding for the event to cover costs not included in the management contract with PEM, including the development of a dedicated website and regional promotion, as well as other hard costs related to the race. • Special Event Handbook: Sybill reported that the idea of moving forward with the handbook was met less than enthusiastically by the Town of Vail staff at the Event Review Committee meeting for the following reasons: 1. Venue descriptions and characteristics are changing significantly with all of the construction activity and they felt it is premature to document site characteristics and capacities 2. As a result of the intensity of construction activity, most of the staff do not presently have time to devote to another project Also, the CSE was advised by the Town Manager's office that it would not be appropriate to seek mid-year funding from the Town Council in June, as this funding period is intended to consider new and/or unforeseen needs. Sybill indicated that she does not currently have time to devote to the handbook either, and suggested that it be included in the CSE's 2007 budget request for the council's approval, and if forthcoming, the project could be undertaken next winter. Discussion with Stan Zemler regarding the CSE's 2007 budget request and possible mid- year allocation from the Town Council. Stan opened his comments by confirming his recommendation that the CSE not seek mid-year funding from the council in June. Regarding multi-year contracts with selected events, he stated that the CSE should choose events in a way that guarantees that we keep the ones that are important to the community here, and added that some events are important for reasons not entirely economic, but for reasons of "community." Provisional language must be crafted to meet the requi.,,...ents of the Tabor amendment: that nothing in the contract can guarantee future year funding, and that it must be re-appropriated each year. Based his impression of the council's direction to the CSE, Stan recommended that the budget request be developed with the following things in mind: 1. "Fence yourself in a bit-" A solid foundation has been built: focus on 5 specific events that are critical to the community 2. Go after one significant new event 3. Focus on which events are important to the Town- even if that means fewer events are supported CSE members thanked Stan for his time, and agreed to identify a process for selecting the major events at the June CSE meeting. Additionally, it was suggested to investigate opportunities for event partnerships and funding assistance from other entities within the county. September 2007 Bicycle Event/Vail Valley Foundation: John Dakin presented the CSE with a handout describing the proposed 2007 Colorado International Cycle Classic. He highlighted Vail's historic role in hosting the Coors Classic, which still enjoys a storied legacy within the international cycling community, and the World Mountain Bike Championships which were held in Vail in 1994 and 2001. The VVF has submitted a date request for the second weekend in CSE/sn Minutes: 5/23/2007 Page 2 of 4 September, 2007 to UCI for their approval at the World Championships in September- thereby giving the Foundation time between now and then to assess whether the level of interest exists to make the event viable. "Colorado" is in the event title to help create statewide ownership of the event and to aid in seeking partners and sponsors. The event proposes 4 stages, which will take place throughout Eagle County: 1. Time Trial on Vail Pass 2. Circuit Race in Beaver Creek 3. Criterium through Vail/Vail Village 4. Citizen's Race along the Colorado River Road CSE members asked what level of support was being sought from the Town of Vail. John responded that presently it is unknown, but that they want the event to be done in a way that reflects people's expectation of events produced by the Vail Valley Foundation. By way of creating a context, he referenced the current budget of the Birds of Prey event at about $1.8 million, and that significant in-kind support would be sought to support the Vail Village and Vail Pass races. CSE members expressed support of the concept, especially given the rich history of cycling in the Vail Valley and requested that a more specific proposal be presented prior to their budgeting process, so that the 2007 CSE budget request to the council could accurately reflect the need. Lamb Cook-off Final Event Report: Amy Phillips distributed a written summary of the Taste of Vail and the Lamb Cook-off and stated that the purpose of the event is to gain media coverage for the restaurant community. She stated that the marketing for the Lamb component will always be entwined with the larger event and that they are considering looking to other samplings to increase the potential for additional revenue and /or sponsorship. She added that they intend to move the event to the last week of the season next year, since Easter falls on April 8 and the first week in April is no longer the slow time for the restaurant community that it once was. They are also considering moving the Lamb Cook-off from Wednesday to Thursday, as the set-up has been very challenging with the Street Beat concert using the space on Gore Creek Drive and the lamb event becoming so successful that the Bridge Street venue is too small. She reported that the attendees seem to be about 1/3 Vail regulars, 1/3 locals and 1/3 skiers who just happened to be walking by. Update on Taste of Vail/Summer Event: Amy informed the CSE members that she fully anticipates that the new board of directors of the Taste of Vail will formally approve going ahead with the summer event at their meeting next week and that there is a plan in place, in spite of the CSE's decision not to fund them, to purchase 15-20 "Taste of Vail" tents because they will be needed for the Lamb Cook-off next year anyway. The event is slated to begin on Friday, August 18 at noon with food and wine sampling, followed on Saturday with a key event similar to the Lamb Cook-off. She added that they have been negotiating with Colorado Beef to sponsor this component. Also in the discussion is a possible martini or other alcohol based competition based on the Bridge Street Shuffle, where attendees would purchase a punch card which would entitle them to sample the various bars' entries. The intent is again, as with the Taste of Vail/Winter Event, to focus on a competition and the development of a "press worthy" event. Ian Anderson inquired as to when the promotion would begin and Amy replied that would happen immediately after the approval of the agenda item next week. Highline Sports and Entertainment: Oktoberfest/LH format: Bryan Rooney reported that he and Stephen Connolly had toured Lionshead last week and that they had received positive feedback from many of the businesses who indicated that are willing to give up display space and have windows blocked if it will facilitate bringing the event into the mall area. He stated CSE/sn Minutes: 5/23/2007 Page 3 of 4 that, although they have not had the final word from the Fire Department, it will most likely not be possible to site a real "stage" within the mall, but that they are considering the North Day Lot as a possible site for a "Munich-style" tent with organized entertainment that could result in a "trickle-down" effect as people would flow through the mall to arrive at the venue. The ultimate goal is to bring the event into the mall area with the addition of food and roving entertainment. Bryan also stated that due to the space constraints within the mall, their intent is not to allow "cross-village" vending. CSE members requested that they be kept in the loop as to the decisions that are made. Snow Daze (previously titled 14 Days of. Vail/ReviVail) Event Plan: James Deighan announced that the event is now officially titled "Snow Daze" and distributed a schedule of concerts and activities for the event. He stated that the purpose is to create a national buzz that Vail has snow in early December and added that the event is built on the Spring Back to Vail model of building business in what would otherwise be a slow period by having a series of concerts, both on Gore Creek Drive and in Ford Park, complemented by a number of zany, fun activities that will stimulate media coverage, such as building the world's largest snowball, or the world's largest birthday cake made from snow. He reported that Vail Resorts is "as much or more" invested in the event as they a have been in Spring Back to Vail, and have committed a $50k marketing budget, dining and ski school discounts, as well as a mandate to their departments to develop lift ticket/ski school/lodging packages. Stephen Connolly suggested the addition of a "Dine Around" program. James said they would consider that, adding that they intend to challenge the business community with participating and that they will organize a roundtable discussion with the local merchants to get them involved. New Business: Pam Brandmeyer informed the members that Stan has given direction to the town's department heads to incorporate the in-kind costs incurred for special events into their 2007 budget requests. CSE members indicated their desire to include the Special Event Handbook in the 2007 budget request of the Town Council. Sybill added that next month's meeting should include time for discussion of which events should be considered for multi-year contracts. Stephen Connolly suggested that the CSE request a link to the Town of Vail website and the marketing district's web site from the website of each event that is funded. Motion to adjourn at 11:55 a.m. M/S/P: Ian Anderson, Stephen Connolly, Unanimous Minutes taken and submitted by Sybill R. Navas, CSE Coordinator May 23, 2006 A Approved by: ? n Date: }(? 1 Ch?. lan,`Eommission Special Events Next Meeting: Tuesday, June 27, 2006 at 9:00 a.m. CSE/sn Minutes: 5/23/2007 Page 4 of4 ?'-- at- s -H?(u._??_?_?_ 2-7 i 'J 1 K 00 2- TIU - -Z-5 Gam' .?? fff„ """ vze_l t GL, ? r it I, s ........... n lfjij;L 4 ?1 Cl/ ?Gsok' ? 00 A? .1 f? 5 7 (" ?r>r ?6 P" p r ? Nc vim. ?__.-------- ?Gl s 5 Ae 1! "51 Co' _ zzr J?A e 7-L -------------- Y V A- s _- ---_° /- _- o? l le r7l 410- l? cr? AZ r G%??-vu- ?? dY? T!?/?Iv-y v ///, a ,iz ,a_-- V - h ' 7 - _' ,e- ' IL?? y r- V? (, All 7/- /i,?61-5, - ?/-' /C ?Qo.--k -?'- - f L)-l a . ??- U v b - _.-_-- __- a A4 -- 4--- t, 1.?' ^^ `E''er X1'4= 1.5-4 I , h Ir1 J ? IVv ?__._ e- ??? f A?.?? - ?LZ rJ .? ? s ) .?- i '?? ???? <<-? -?t Town of Vail: Commission on Special Events Meeting Vail Town Council Chambers Tuesday, May 23, 2006 at 9:00 a.m. AGENDA: Approval of the Minutes of the meeting of April 25, 2006: (5 minutes) Board Member training session and discussion of CSE release of funds contracts with event promoters: Matt Mire (30 minutes) Coordinator Report: (10 minutes) • Financial Report • Avon to Vail Triathlon • Special Event Handbook: Update Discussion with Stan Zemler regarding the CSE's 2007 budget request and possible mid- year allocation from the Town Council. (45 minutes) The following discussion topics were identified at the CSE meeting on April 25: • Policy issues regarding the recruitment of new events vs. the need* to provide funding for successful existing events within the constraints of the budget • What types of new events should be sought out? • Multi-year contracts with the large established events per the Council's direction and how would this affect the CSE's budget allocation from the council. • Input from Stan regarding the status of next year's budget and what additional dollars, if any, might be available. September 2007 Bicycle Event: John Dakin/Vail Valley Foundation (15 minutes) Lamb Cook Off Final Event Report and update on Taste of Vail/Summer Event: Amy Phillips (15 minutes) Highline Sports and Entertainment: (45 minutes) • Oktoberfest LH format: Bryan Rooney • Snow Daze (aka 14 Days of Vail/ReviVail) Event Plan: James Deighan New Business: (5 minutes) Adjournment: 11:55 a.m. Next Meeting: Tuesday, June 2 7, 2006 at 9: 00 am. MINUTES : Town of Vail: Commission on Special Events Meeting Vail Town Council Chambers Tuesday, April 25, 2006 at 9:00 a.m. Members Present: Robert Aikens, Ian Anderson (9:15 am), Stephen Connolly, Clint Huber, Richard tenBraak, Scott Stoughton (9:1Oam) and Chairman Dave Chapin Others Present: Diane Moudy, Andrea Feldman, Merv Lapin, Danita Chirichillo, Kaye Ferry, Laurie Asmussen, Amy Phillips and Sybill Navas Chairman Dave Chapin called the meeting to order at 9:00 a.m. ? Motion to approve the minutes of the meeting of March 28, 2006, as presented. M/S/P: Stephen Connolly, Richard tenBraak, Unanimous ? Motion to approve the minutes of the special meeting held on March 31, 2006, as presented. MIS/P: Clint Huber, Stephen Connolly, Unanimous Harbin, China: Ice Festival/Jan 5-Feb 15, 2007: Merv Lapin suggested that the CSE send a delegation to see the Ice Festival in Harbin, China next year to make contacts and gather information on the possibility of developing: a similar event in Vail. He stated that over the many years that he has traveled to China with the junior hockey team from Vail, he has seen this festival grow from a few sculptures in ice taking up the area of a small plaza to an internationally recognized festival that spans an area the size of the whole Town of Vail from Ford Park through Lionshead, in a city where there would be nothing else going on were it not for this festival. He informed the members that he will be taking a local group of "parents' next year in mid-January on a two-week tour of China which will include a few days in Harbin, at a cost of ajppLu dmately $5500 per person. July 15 is the deadline for signing up. CSE members thanked Merv for coming, and agreed to give the idea consideration. Coordinator Report: • Financial Report: Sybill distributed a spreadsheet reflecting the current financial status and reported unallocated. CSE funds in the amount of $8250. Responding to a question regarding the status of events which have not yet signed c....L cts, Amy Phillips reported that they have strong initial support from potential sponsors and stated that she fully expects the Taste of Vail: Summer to be held in spite of the CSE's denial of funding for the tents. Ian Anderson stressed that the CSE will be very disappointed if the event does not move forward, and was assured that a firm decision would be made within the next couple of weeks. She received confirmation from CSE members that the dates should remain August 18-20. Sybill added that contracts for the other events will be sent out within the next couple of weeks, and that no one is expected to back out, with the possible exception of the Avon to Vail Triathlon, which is still under negotiation. CSE/sn Minutes: April 26, 2006 Page I of4 • The draft agenda for the next CSE meeting was accepted with a request for the addition of a few minutes to recap Spring Back to Vail issues and some minor changes in timing. Update on the Avon to Vail Triathlon and negotiations with Bill Burke of Premier Event Management. Danita Chirichillo, Special Events manager for the Town of Avon presented the CSE with a $27,500 proposal for a turn-key event from F..,...ier Event Management (PEM) that had been received only the day before. She stated that Premier Event Management, based in New Orleans, is a well recommended producer of triathlons with a great deal of experience, but that she had not had time to go through the proposal carefully to consider all of the ramifications of the offer. Avon has $16,000 in its budget for the event but expects to "break-even" with income from registrations. The CSE allocated $3000 in the fall, and Danita suggested that if the CSE would consider an additional contribution of $5000, Avon might respond to PEM with a return offer of $24,500, contingent upon all of Avon's and Vail's concerns regarding the production of the event being met after a more careful consideration of the contract proposal. The event would require 450-500 registrants for a true break even at this price. There is no money allocated to promotion of the event in this budget, but Danita felt that a grassroots marketing effort through e-mail could be accomplished. Additionally, she stated that PEM does have some "built-in" sponsors that accompany every event they produce, including Gatorade and Boudreaux's Butt Paste. She also offered her assistance in securing some additional local sponsorship. Scott Stoughton inquired as to what Avon's goal is with this event? Danita replied that they would like to develop it into a "world class level triathlon." From all feedback, the event appears to have great potential, with a beautiful course, the only event in the mountains that includes a true "lake" swim and, a strong population base of athletically inclined individuals. Sybill added that the Sonnenalp Casual Classic had been scheduled for Sunday, August 27 and that she was concerned about loading the Vail Pass Bike Path with a competitive event at the same time as an organized ride, and therefore recommended moving the triathlon to Saturday, August 26. CSE members agreed by consensus that a return of registration fees to the Town of Vail was not expected as part of the funding agreement, but that the CSE's support would be conditioned on the race finishing in Vail Village. Ian Anderson moved to allocate an additional $5000 toward this event, but the motion died for lack of a second. It was agreed by consensus to hold off on the funding decision until the end of the meeting. Consideration of an additional $3000 allocation to Resort Entertainment for the purpose of hiring two buskers to perform at each of the first two Hot Summer Nights concerts as a promotion for the Lionshead Busker Village. Diane Moudy stated that they had received approval from the Vail Valley Foundation for 2 buskers to perform at the entrance to the amphitheater during the first 2 Hot Summer Nights concerts. After some discussion, there was consensus that one busker per evening would be adequate for the purpose, and that a sandwich board sign describing the Lionshead activities should be included. Sybill noted that the Vail Valley Foundation had requested that no flyers be distributed, as they just "end up in the river," and will follow up with Suzanne Silverthorn about having a sign made. Scott Stoughton made a motion to «Yk,.ove $1500 for 1 busker to perform at each of the two perf,,....ances, but the motion died for lack of a second. The CSE agreed to revisit the allocation at the end of the meeting; after all other proposals had been presented. CSE/sn fviinutes: April 26, 2006 Page 2 of 4 Discussion and development of an RFP for a Special Event Handbook: Sybill reported that she had met with a local graphic designer to get a sense of the cost and next steps in proceeding with the project. After that meeting, it was apparent that the design work is likely to be a minor component of the cost and that the work required both in gathering the data to' be included and writing the text will be largest part of the project. CSE members requested that Sybill consider whether she would be willing to take on that part of the project and to provide a bid for her efforts. Sybill agreed to consider it and to talk with representatives from the other Town departments at the next Event Review Committee (ERC) meeting concerning the level of priority they would be willing to give to developing their contributions to the handbook. Both she and Stephen Connolly reported that the council had appeared to endorse the project when the Strategic Plan was presented to them at their meeting on April 4, and they both felt encouraged to return with a request for supplemental funding for the project in June. ? Motion to make a supplemental request from the Town Council in June for the purpose of proceeding with the development of a Special Event Handbook. Sybill will research timelines and costs involved and the CSE will determine the amount of the request at the May 23 meeting. MIS/P: Stephen Connolly, Clint Huber, Unanimous ? Motion to allocate an additional $5000 (for a total of $8000) to the Town of Avon for the Avon to Vail Triathlon, with the following prerequisites: • The race will take place on Saturday, August 26, 2006. • The race will end in Vail. • The Town of Avon will allocate additional resources to regional promotions for the event. M/S/P: Ian Anderson, Richard tenBraak, Unanimous. Preparation for the discussion of the CSE's 2007 budget issues with Stan Zemler, who has agreed to attend the CSE meeting on May 23. The following discussion topics were identified: • Policy issues regarding the recruitment of new events vs. the need to provide funding for successful existing events within the constraints of the budget • What types of new events should be sought out? • Multi-year contracts with the large established events per the Council's direction and how would this affect the CSE's budget allocation from the council. • Input from Stan regarding the status of next year's budget and what additional dollars, if any, might be available. ? Motion to allocate $1500 in additional funding to Resort Entertainment to promote the Lionshead Busker entertainment at the first 2 Hot Summer Nights concerts. MIS/P: Scott Stoughton, Stephen Connolly, Unanimous New Business: No new business was discussed. Richard tenBraak stated that he would be out of town for the next meeting on May 23. CSE/sn Minutes: April 26, 2006 Page 3 of 4 ? Motion to adjourn at 11:05 a.m. M/S/P: Richard tenBraak, Stephen Connolly, Unanimous. Minutes taken and submitted by Sybill R. Navas, CSE Coordinator April 25, 2006 Approved by: Date: Chairman, Commission on Special Events Next Meeting: Tuesday, . May 23, 2006 at 9:00 am CSf/sn Minutes: April 26, 2006 Page 4 of4 CSE/sn 2006 Allocations and Payment Records Town of Vail Commission„on Special Events: 2006 Fundinq Requests and Allocations CSE Funds Available: $650,000 Rollover from Previous Year: $0 Lionshead Construction Mitigation Funds $16,000 Contribution to America Days from Eagle County $6,0001 Total Funds Available: _ $672,000 _. _____ Event: 2006 Dates:- 2006 Funds -Contract Status: F unds Paid Out: $$$ The Session American Ski Classic Vail Film Festival Spring Back to Vail Taste of Vail/Winter(Lamb Cook-off) Teva Mountain Games King of the Mountain Volleyball Vail Farmers' Market LH Busker Entertainment includes $16,000 allocated by the LH Contstruction Mitigation Committee Vail Lacrosse Shootout Vail Jazz Festival America Days includes $6000 contribution from Eagle County Vail Jazz Foundation: Washington Prep High School Band Avon to Vail Triathlon Kick-It 3v3 Soccer Vail Arts Festival Convergence Festival Taste of Vail/Summer Oktoberfest Harvest Festival Snow Daze (aka ReviVail) Holidays in Vail Subtotal: Event Funds Administrative Contracts: Coordinator Salary Expenses Subtotal. Admin. Contracts Awarded: Jan 12-15 $18,0001 as of 1/13 $18,000 Mar 22-26 $10,000 as of 11201 $10,000 Mar 30-Apr 2 $55,000 as of 4/71 $36,666 $18,3341 5/19/2006 1 $672,0001 $672,000 Total Funds Amount Paid Out: Still Owed: 1 $18,000 $0 1 $10,000 $0 1 $55,000 $0 Apr 3-161 $50,000 as of 4/14 $16,6671 $16,667 $16,6661 $50,0001 $0 April 5-91 $5,000 as of 3/3 $5,0001 1 $5,0001 $0 May 31- June 41 $78,750 as of 4/28 $24,5841 $29,584 1 $54,168 $24,582 Jun 16-181 $7,500 as of 3/16 $2,5001 $2,5001 1 $5,000 $2,500 Sundays, Jun 18- Sep 171 $15,500 as of 5/12 $15,5001 1 $15,500 $0 Jun 23-Sep 3 (11 weeks) $47,500 as of 5/12 $15,750 $15,750 $31,750 Jun 24-Jul 4 $15,000 as of 2/17 $15,0001 $15,0001 $0 Jun 25-Aug 27 $8,0001 as Of 3/16 $8,0001 1 $8,000 $0 r 4-Jul $48,250 as of 2/24 $16,667 $16,667 $31,583 4-Jul $7,750 as of 3/16 $7,750 $7,750 $0 26-Augl $8,000 sent 5/12 I $0 $8,000 Aug 4-6 $25,0001 as of 2/241 $16,6671 $16,667 $8,333 Aug 11-13 $15,0001 as of 2/241 $10,0001 $10,000 $5,000 Aug 23-27 $25,000 as of 1/201 $25,0001 1 $25,0001 $0 August 18=20 $30,000 sent 4/28 1 1 $01 $30,000 Sep 8-10/15-17 .$80,0001 as of 1/201 $23,334 1 $23,334 $56,666 Sep 22-24 $15,000 sent 5/1 1 1 1 $0 $15,000 Dec 3-17 $35,000 1 1 $0 $35,000 Nov 25-Dec 31 $35,000 1 $0 $35,000 1 $634,250 I I I $350,836 $283,414 I $32,500 through 4/301 1 $9,6001 $22,900 $3,5001 I --.m -._?, _.---i.._. $7101. $2,790 TOTAL: CSE FUNDS REMAINING: T _ $36,000 10$25,690 $670,250 1 $361,146 $309,104 $1,7501 I I $309,104 ' $361,146 CSE/sn 2006 Allocations and Payment Records 5/1942006 Town of Vail Commission on Special Events: History of Funding Requests and Allocations YEAR: 2003 2004 ' 2004 2005 ' 2005 2006 2006 Funds Available: $565,000 $565,000 $565,000 $590,000 $590,000 $650,000 $650,000 Rollover from Previous Year. $11,026 $11,026 $0 $0 Contribution to America Days from Eagle County: $6,000 $6,000 $6,000 56,000 Lionshead Construction Mitigation Funds $16,000 $16,000 Total Funds Available: $565,000 $576,026 $576,026 $596,000 $596,000 $672,000 $BT2,000 Event: 2006 Dates: 2003 Funds 2004 Funds 2004 Funds 2005 Funds 2005 Funds 2006 Funds 2006 Funds Allocated: Requested: Allocated: Requested: Awarded: Requested: Awarded: >Convergence Festival Aug 23-27 Teva Mountain Games May 31- Jun 4 OWL _. L.dHighline Sports Sep 8-10/15-17 Vail Film Festival Mar 30-Apr 2 Spring Bade to Vail Apt 3-16 America Days' includes Eagle Cty, funds 4-Jul Summer Street Enter'--.....:nr includes LH Construction Mitigation Jun 23-Sep 3 >Taste of Vail/Summer Aug 18.201 Kick-ft 3v3 Soccer Tour Auq 4-61 Holidays in Vail* (VVCTB in '03) Nov 25-Dec 311 >Snow Daze (RewYail) Dec 3-171 The S.-'-, Jan 12-151 Val Arts Festival Aug 11-131 Lacrosse Shootout Jun 24- Jul 41 >Harvest Festival Sep 22-241 Vail Famieis' Market Sundays, Jun 18-Sep 241 American Ski Classic Mar 22-26 Val Jazz Festival I Sundays. Jun 25-Aur) 7 VJF: Washington Prep HS Band I 4Jull King of the Mountain Volleyball I Jun 16-181 Taste of Vaunter I Apr 5-91 Avon to Vail Triathlon (new producer) I date Oexoble/$ request est.! Vail Arts and Wine Faire I Sets, Jul 1-291 Rotary Rubber Dude Race 3-Sepl Gourmet on Gore 2-Sepl >Vail US Nationals of Skateboarding Aug 25-271 >Vail Armed Forces Week Jan 29-Feb 31 >Pete Seiberts Val Mtn k's; <. ,.. I 2-Apr! >Holiday Spirit on Meadow Drive , Dec 16-241 Winter Street Entertainment I I Wendy's Val Challenge Cup I I VRD: Easter Egg Hunt I I Vail Wine and Food Festival I I Vail Tipoff Classic I I Vail Style Snow Show I I Vail High Altitude Training Camp I I Val Festival Italiano i Vail Classic: Criteiium I I Vail Classic I I Sustainable Summit I I Scott Rella: Fear No Ice I I Rdry/Cnbi J3 Alpine Jr. Olympics I I Oktd ?,1-JEVE (VVCTB in 03) 1 I MRA Symposium I I Mardi Gras Vail I 1 Leadville Loop Memorial Ride I Host Communications: Soccer I Halloween Block Party I Family Spring Carnival I Dine Around Vail I Bridge Street Jam I Big Wheel, Brews'n Chili (The Graze) 'Western Regional Softball 'US Half Marathon Series `Nike Jr. Golf AO-Stars (3 yrs) I "Y06" New Year's Eve for Youth Subtotal: Event Funds Administrative Contracts: Administrative +E..,. ,-as Event Recruitment _ "Debit" Card for TOV In-kind Services Special Event Handbook Research/Event Evaluation Subtotal: Admin_ Contracts TOTAL ALLOCATIONS: FUNDS REMAINING: I 'These events are the result of the Event Recruitment Program >New events proposed for 2006 1 $75,000 $75,000 $65,000 590.000 $65,000 SO S65.000 S60.000 5'.00.000 • 365,000 520.0001 $75,000 S40,000 $75,000 S60,000 532.500 $50,000 540,000 S100.000 S40,000 $25,000 $25,000 $40.000 550,000 $56,000 S47,000 568500 $55.GOO $68,500 $50.000 $0 $20,0001 1 $20,0001 S 15; 0001 $14,0001 I I S25.0001 $01 1 $7.5001 $01 $01 $01 1 I I Sol $0 $50,000 s0 $0 $01 1 $15.0001 Sol $01 Sol I Sol $65,0001 $01 $01 Sol 527,655 SO $0 c?o S30,ooo s0 501 Sol 34:8001 5493.4551 S25,5191 535.0oo I 560,519 5553.974 $11,026 $0 SO S30,000 $25.000 $25,000 $20,000' S25000 $25.000 $25,000 $20,000 $25,000 518,0001 $25,000 S15,000 $25,000 $15,000 $10.000 $10,000 WOW 58;000 S30.000 $20,00"u 530;000 $9,000 $12.000 $7.500 $30.0001 55,000 $01 $0 $20:0001 $ 14,000 I I I I I I $01 so Sol 50 I sol so $5.0001 $0 52,5001 cancelled Sol $0 I Sol $0 Sol so $1o,00ol slo,ooo $5,0001 $0 1 Sol $0 $75.0001 $0 $10.00ol s0 $01 Sol 56.0001 $01 $25.0001 525,0001 1 1 S1,5001 S1.5001 Sol $01 SI7TO :11 51,5001 S30.000I S26,400I $1,4001 51,4001 Sol Sol 301 Sol ss'ooo1 55,0001 S7436001 $430,500 I S33. Soo S3".3501 540,000 535,000 `'20 0 01 S16.000 593,500 584,350 $837,100 $514,850 -5261.074 S61.176 $30,000 $20,000 $ 16,7.50 $8,500 $7,500 $0 510.000 57.500 S1o.ooo $5,000 $3,000 S3,000 $0 525,000 $25,000 558:000 so $20,000 so S i,00o S1,000 53.000 $01 519.000 57,6001 I $10.000 $01 S25,000 Sol I $1.400 31,4001 $15,000 Sol I I $25,000 $15,0001 1 so I $800 501 $1,500 SO $10,000 $0 So I 530,000 520.0001 S?;400 Sol ,7,000 Sol 55.000 $0 S5000 So $936.850 $541 000 $35,000 535.000 S20-00-9 $90.000 S 1.026,K-0 5436,850 S150,000 $25,000 560,000 $78,750 $80.000 $80,000 $85,000 $55,000 $100,000 $50,000 $60,000 $48,250 $68,500 $40.000 $50;0001 $40,0001 $50,0001 $25,0001 $30,0001 $20.0001 $32,0001 $15.5001 S25,0001 $10.0001 $7,7501 $10,0001 $25.0001 $8,0001 $18,3001 $15,0001 $50,0001 $20,0001 $10,0001 $7,500 $21.000 so $0 $0 SO $0 $0 $C Sc so so Se $u so. Sc $0' so $0 $0 50 SO Sc $0 So 3G Sol 5G SO So 51.153,550 535.0001 '>36,000 525.000 I S25.0G0 $20,0001 524,000 555.0001 S 110.000 5596,000 S1,263.550 SO -S591,550 $47,500 $30,000 $25,000 $35,006 $35,000 $18,000 $15,000 $15,000 $15,00 $15,50 $10,000 $8,000 $7,75 $7,50 $5,000 $8,000 $0 $C $C $0 $0 $0 $0 $634,250 $36,000 $0 $0 $0 $36,000 $670,250 $1,750 Taste of Vail Lamb Summary May 23, 2006 Amy Phillips The second annual Colorado Lamb Cook-off was a great success for the Taste of Vail. We had 15 restaurants competing and 20 wineries pouring samples in addition to samples from our other sponsors. The weather was cooperative and the layout worked better than last year. We estimate that over 2,000 people were in attendance and ticket revenues were just over $ 17,000.00. The American Lamb Board helped orchestrate the donated product (valued at over $ 5,000.00) and was instrumental in providing media support to a variety of publications. A Food Network production team was at the event scouting for 2007 programming. They were very impressed with the Taste of Vail overall and the Lamb event for its competitive aspects and plan to shoot next year. Other regional & national media in attendance included The Denver Channel, Rocky Mountain News, Denver Post, Steppinout Magazine, Wine Spectator, 5280, Wine News, West Word and several independent journalists. Our judges included 3 media from the Denver area and one from the Vail Daily. Our organizing committee reviewed the Taste of Vail in general and the Colorado Lamb Cook-off in detail. Our plan for 2007 is to move the Taste of Vail to the third weekend in April for several reasons; the second weekend is now too busy for some restaurants to fully participate in the Taste of Vail especially considering the impacts of Easter week next year, we believe we could increase our visitor guest base if the Hotel Room Rate were under $ 200.00 again and lastly to allow us to move the Lamb event so as to be scheduled after the VVF Street Beat Series so that we may extend the event physically to the east on Gore Creek Drive, possibly adding a concert or interfacing as the Non Profit with the producers.of Spring Back to Vail. We are c : ently selling out the event and will be able to grow our guest attendance only by restructuring in such a way that we increase ticket availability by restructuring our Volunteer package &' other trade outs for sponsor & media expenses. Financial Summary: Revenue Ticket Sales $17,000.00 TOV Grant $5,000.00 $22,000.00 Expenses Rentals $6,500.00 Equipment purchases $1,000.00 Tickets, Tokens & expendables $850.00 Paper Products $3,000.00 Signage $700.00 Entertainment $500.00 Volunteer Tickets $3,080.00 Lead volunteer expenses $1,875.00 Swagg $700.00 judges lodging $750.00 sponsor lodging $750.00 media lodging $750.00 prizes $1,750.00 Security $1,250.00 Radio Remote $1,000.00 $24,455.00 As a stand alone event 1/5 of advertising & press expenses $5,000.00 1/5 of administrative & staff expenses $7,000.00 1/5 of storage & equipment $2,000.00 $38,455.00 Financially the Lamb event is almost a break even event as an-add on within the Taste of Vail budget. As a stand alone event it would lose close to 15,000.00. It achieves our goals of providing an event that introduces new people to the Taste of Vail, producing an event that is attractive and affordable for the non- foodie local and producing an event that attracts regional and national media attention. We hope that the event will help us raise additional sponsorship dollars in the future, but it has not done so as of this date. Other ways to enhance its success are to add additional food & beverage offerings and increase the amount of Lamb per competing restaurant. TOWN OF PAIL COMMISION ON SPECIAL EVENTS 75 South Frontage Rd. Vail, CO 81657 Phone: 970 477-0230 FAX: 970 476-7141 John Zaring Zaring/CiofF Entertainment 25031 W. Stanford Ave., Ste. 20 Valencia, CA 91355-4586 izadnaOzcentertainment.com January 5, 2006 Dear John: The purpose of this letter is to memorialize the agreement by the Town of Vail Commission on Special Events ("CSE"), to provide funding in the amount of seventy-five thousand dollars ($75,000.00) to Zaring/Cioffi Entertainment ("Event Promoter") for the purpose of putting on the Urban Converaence Fashion and Music Festival at Vail (event) as proposed by the Event Promoter in the application submitted on October 14, 2005 and approved by the CSE on November 22, 2005 and attached hereto as Exhibit "A.," and accompanied by the amendments described in Exhibit "B," as agreed to at the special meeting of the CSE on November 30, 2005. Your signature to this agreement below shall constitute acceptance by the Event Promoter of the terms of this agreement and all conditions of approval imposed by the CSE upon its approval of this event. These funds will be released as follows, per the Commission on Special Events Funding Application: • 1 /3 of the amount, or $25,000.00, upon the signing of this letter of agreement. Should no title sponsor be secured by the Event Promoter on or before February 15, 2006, the CSE understands that the event will not be held in 2006 and that the funding received by the Event Promoter in 2006 will be applied to developing the event for 2007. In this event, the Event Promoter may re-apply for additional funding from the CSE during the regular funding allocation process in October of 2006.for the purpose of producing the event in Vail in 2007. CSE Contract for Funding: Urban Convergence Fashion and Music Festival at Vail Page I of 4 • 1/3 of the amount, or $25,000.00, upon the Event Promoter providing the following evidence i -'` to the CSE no later than June 15, 2006: 1. Contracts with entertainers and fashion designers commensurate with the level described in the proposal marked Exhibit "A." 2. Appropriate venues for the event have been secured within the Town of Vail. The Event Promoter acknowledges that the CSE does not control the venues proposed for the Event. All issues regarding the rental or use of venues within the Town of Vail shall be negotiated between the Event Promoter and the managing entity. Should the Event Promoter utilize venues anywhere outside of the Town of Vail, without the express approval of the CSE, this agreement shall be null and void. 3. Local organizational infrastructure to manage the event is in place: i.e. local volunteer base, contracts for security and police, venue set-up and clean-up measures, etc. 4. Media placements advertising the event. In consideration of the receipt of funds from the CSE, the Event Promoter agrees to the placement of the Town of Vail logo on marketing and promotional materials associated with the event as appropriate to the level of sponsorship. • 1/3 of the amount, or $25,000.00, upon the completion of the event. The Event Promoter agrees to complete all Special Event Permit applications which may be required by the Town of Vail for this event in a timely manner, and to comply with all regulations pertaining to the production of Special Events within the Town of Vail. Prior to the release of CSE funds, the Event Promoter will place the information pertinent to this event on the online community events calendar, which can be accessed at www.visitvailvallev.com. Upon its request, the Event Promoter will provide the CSE with copies of any film or photographs taken at the event for the purpose of promoting the Town of Vail. Within 90 days of the close of the event, the Event Promoter will provide the Commission on Special Events with a written, post-event follow-up document which must include: 1. An overview outlining the event's strengths and weaknesses: specifically, what went well and what measures could be taken to improve the event 2. An event budget showing actual profit and loss numbers and how the CSE funding was utilized. 3. A detailed overview of the marketing that was implemented to promote the event. CSE Contract for Funding: Urban Convergence Fashion and Music Festival at Vail Page 2 of 4 • • 4. Survey results showing the estimated effect on the following, per the CSE Criteria as described in the RFP: a. Attendance numbers and demographic profile b. Economic impacts to the retail, restaurant and lodging sectors of the community c. Visitor Intent to Return 5. Potential for growth and the development of sponsorships and media exposure 6. Did the event impact Vail's "Sense of Community"? In addition, the Event Promoter hereby agrees to indemnify, defend and hold harmless the Town of Vail, the CSE and their respective agents, officers, directors, servants and employees from any and all liability, claims, liens, 'demands, actions and causes of action whatsoever arising out of or related to any loss, cost, damage or injury of any person or damage to property of any kind arising out of the misconduct, or negligent acts, errors or omissions of the Event Promoter, its subcontractors or any person directly or indirectly employed by it while engaged in any activity associated with putting on the Special Event more fully described in Exhibit "A" and as approved by the CSE. The jurisdiction and venue of any suit or cause of action to enforce the terms of this,agreement shall lie in Eagle County, Colorado. Finally, by the terms of this agreement the Event Promoter shall be considered an independent contractor, and nothing contained in this agreement shall constitute or designate the Event Promoter or any of its employees as employees of the Town of Vail or the CSE. As an independent contractor, the Event Promoter, its subcontractors or any person directly or indirectly employed by it are not entitled to worker's compensation benefits or any benefit contemplated by an employer/employee relationship. If you are in agreement with the above terms, please indicate by signing below. Very truly yours, Sybill R. Navas Coordinator, Commission on Special Events AGREE John Zaring, Event Promoter Date CSE Contract for Funding: Urban Convergence Fashion and Music Festival at Vail Page 3 of 4 r? ATTACHMENT A: Original Proposal for the Convergence Festival at Vail submitted on October 14, 2005, presented to the CSE on November 11, 2005 and approved for funding in the amount of $75,000 at the CSE meeting on November 22, 2005. ATTACHMENT B: Town of Vail Commission on Special Events Funding Agreement with Zaring/Cioffi Entertainment Amendments to ATTACHMENT A: As agreed to by the CSE at their meeting on. November 30, 2005 1. The event will be called the "Urban Convergence Fashion and Music Festival" 2. The event will be cut by one day. New dates: August 23-27, 2006. Registration and welcome party will take place on Wednesday, August 23, 2006 4. Eliminate golf tournament. CSE Contract for Funding: Urban Convergence Fashion and Music Festival at Vail Page 4 of 4 " TOWN OF VE COMMISION ON SPECIAL EVENTS 75 South Frontage Road Vail, CO 81657 P: 970 390 3075 F: 970 476 7141 e-mail: soecialevents Wvailaov.com Jeff Brausch Highline Sports and Entertainment 12 Vail Rd. Suite 500 Vail, CO 81657 January 5, 2006 Dear Jeff, The purpose of this letter is to memorialize the agreement by the Town of Vail Commission on Special Events ("CSE"), to provide funding in the amount of seventy thousand ($70,000.00) to Highline Sports and Entertainment ("Event Promoter") for the purpose of putting on the 2006 Vail Oktoberfest (event) as proposed by the Event Promoter in the application submitted on October 14, 2005 and approved by the CSE on November 22, 2005 and hereby incorporated by reference as Exhibit "A". Your signature to this agreement below shall constitute acceptance by the Event Promoter of the terms of this agreement and all conditions of approval imposed by the CSE upon its approval of this event. These funds will be released as follows, per the Commission on Special Events Funding Application: • 1/3 of the amount, or $23,334.00, upon the signing of this letter of agreement • 1/3 of the amount, or $23,333.00, upon verification of the placement of the first advertising • 1/3 of the amount, or $23,333.00, upon the completion of the event The Event Promoter agrees to complete all Special Event Permit applications which may be required by the Town of Vail for this event in a timely manner, and to comply with all regulations pertaining to the production of Special Events within the Town of Vail. Prior to the CSE/sn 2006 Receipt of Funds Agreement Page] of 3 release of CSE funds, the Event Promoter will place the information pertinent to this event on the online community events calendar, which can be accessed at www.visitvailvallev.com. In consideration of the receipt of funds from the CSE, the Event Promoter agrees to the placement of the Town of Vail logo on marketing and promotional materials associated with the event as appropriate to the level of sponsorship. Upon request, the Event Promoter will provide the. CSE with copies of any film or photographs taken at the event for the purpose of promoting the Town of Vail. Within 90 days of the close of the event, the Event Promoter will provide the Commission on Special Events with a written, post-event follow-up document which must include: 1. An overview outlining the event's strengths and weaknesses: specifically, what went well and what measures could be taken to improve the event 2. An event budget showing actual profit and loss numbers and how the CSE funding was utilized. 3. A detailed overview of the marketing that was implemented to promote the event. 4. Survey results showing the estimated effect on the following, per the CSE Criteria as described in the RFP: a. Attendance numbers and demographic profile b. Economic impacts to the retail, restaurant and lodging sectors of the community c. Visitor Intent to Return 5. Potential for growth and the development of sponsorships and media exposure 6. Did the event impact Vail's "Sense of Community"? In addition, the Event Promoter hereby agrees to indemnify, defend and hold harmless the Town of Vail, the CSE and their respective agents, officers, directors, servants and employees from any and all liability, claims, liens, demands, actions and causes of action whatsoever arising out of or related to any loss, cost, damage or injury of any person or damage to property of any kind arising out of the misconduct, or negligent acts, errors or omissions of the Event Promoter, its subcontractors or any person directly or indirectly employed by it while engaged in any activity associated with putting on the Special Event more fully described in Exhibit "A" and as approved.by the CSE. The jurisdiction and venue of any suit or cause of . action to enforce the terms of this agreement shall lie in Eagle County, Colorado. Finally, by the terms of this agreement the Event Promoter shall be considered an independent contractor, and nothing contained in this agreement shall constitute or designate the Event Promoter or any of its employees as employees of the Town of Vail or the CSE. As CSE/sn .2006 Receipt of Funds Agreement Page 2 of 3 an independent contractor, the Event Promoter, its subcontractors or any person directly or indirectly employed by it are not entitled to worker's compensation benefits or any benefit contemplated by an employer/employee relationship. If you are in agreement with the above terms, please indicate by signing below. Very truly yours, Sybill R. Navas Coordinator, Commission on Special Events AGREE: Jeff Brausch, Event Promoter Date CSE/sn 2006 Receipt of Funds Agreement Page 3 of 3 TOWN OF PAIL COMMISION ON SPECIAL EVENTS Diane Moudy Resort Entertainment P.O. Box 1108 Vail, CO 81658 May 1, 2006 diane(&resort-entertainment.com May 1, 2006 Dear Diane: 75 South Frontage Road Vail, CO 81657 P: 970 376 2394 F: 970 476 7141 e-mail: soecialevents0vailaov.com The purpose of this letter is to memorialize the agreement by the Town of Vail Commission on Special Events ("CSE°), to provide funding in the amount of forty-seven thousand five hundred dollars ($47,500) to Resort Events ("Event Promoter") for the purpose of providing street entertainment in the Lionshead Mall in the form of roving Buskers (event) per the following schedule: • June 23- September 2, 2006: Every Friday and Saturday from noon- 5:00 p.m. • July 6- August 10, 2006: Every Thursday from noon to 4:00 p.m. • 1 Busker to entertain attendees at the entrance to the Amphitheater before and during each of the first 2 Hot Summer Nights Concerts: June 13 and 20, 2006, for the purpose of promoting the Lionshead summer entertainment program. CSE/sn 2006 Receipt of Funds Agreement Page 1 of 3 These funds will be released as follows: • $15,500.00, in funds allocated by the CSE, upon the signing of this letter of agreement e, $15,500, in funds allocated by the CSE, payable on July 15, 2006 • $16,000, in funds allocated by the Lionshead Construction Mitigation Committee, payable on August 15, 2006 The Event Promoter agrees to complete all Special Event Permit applications which may be required by the Town of Vail for this event in a timely manner, and to comply with all regulations pertaining to the production of Special Events within the Town of Vail. Within 90 days of the close of the event, the Event Promoter will provide the Commission on Special Events with a written, post-event follow-up document which must include: 1. An overview outlining the event's strengths and weaknesses: specifically, what went well and what measures could be taken to improve the event 2. Survey results showing the estimated effect on the following, per the CSE Criteria as described in the RFP: a. Attendance numbers and demographic profile b. Economic impacts to 'the retail, restaurant and lodging sectors of the community c. Visitor Intent to Return In addition, the Event Promoter hereby agrees to indemnify, defend and, hold harmless the Town of Vail, the CSE and their respective agents, officers, directors, servants and employees from any and all liability, claims, liens, demands, actions and causes of action whatsoever arising out of or related to any loss, cost, damage or injury of any person or damage to property of any kind arising out of the misconduct, or negligent acts, errors or omissions of the Event Promoter, its subcontractors or any person directly or indirectly employed by it while engaged in any activity associated with putting on the aforementioned activities. The jurisdiction and venue of any suit or cause of action to enforce the terms of this agreement shall lie in Eagle County, Colorado. Finally, by the terms of this agreement the Event Promoter shall be considered an independent contractor, and nothing contained in this agreement shall constitute or CSE/sn 2006 Receipt of Funds Agreement Page 2 of 3 designate the Event Promoter or any of its employees as employees of the Town of Vail or the CSE. As an independent contractor, the Event Promoter, its subcontractors or any person directly or indirectly employed by it are not entitled to worker's compensation benefits or any benefit contemplated by an employer/employee relationship. Your signature to this agreement below shall constitute acceptance by the Event Promoter of the terms of this agreement and all conditions of approval imposed by the CSE upon its approval of this event. Very truly yours, Sybill R. Navas, Coordinator Commission on Special Events AGREE: Event Promoter FEIN# Date CSE/sn 2006 Receipt of Funds Agreement Page 3 of 3 Taste of Vail Lamb Summary May 23, 2006 Amy Phillips The second annual Colorado Lamb Cook-off was a great success for the Taste of Vail. We had 15 restaurants competing and 20 wineries pouring samples in addition to samples from our other sponsors. The weather was cooperative and the layout worked better than last year. We estimate that over 2,000 people were in attendance and ticket revenues were just over $ 17,000.00. The American Lamb Board helped orchestrate the donated product (valued at over $ 5,000.00) and was instrumental in providing media support to a variety of publications. A Food Network production team was at the event scouting for 2007 programming. They were very impressed with the Taste of Vail overall and the Lamb event for its competitive aspects and plan to shoot next year. Other regional & national media in attendance included The Denver Channel, Rocky Mountain News, Denver Post, Steppinout Magazine, Wine Spectator, 5280, Wine News, West Word and several independent journalists. Our judges included 3 media from the Denver area and one from the Vail Daily. Our organizing committee reviewed the Taste of Vail in general and the Colorado Lamb Cook-off in detail. Our plan for 2007 is to move the Taste of Vail to the third weekend in April for several reasons; the second weekend is now too busy for some restaurants to fully participate in the Taste of Vail especially considering the impacts of Easter week next year, we believe we could increase our visitor guest base if the Hotel Room Rate were under $ 200.00 again and lastly to allow us to move the Lamb event so as to be scheduled after the VVF Street Beat Series so that we may extend the event physically to the east on Gore Creek Drive, possibly adding a concert or interfacing as the Non Profit with the producers of Spring Back to Vail. We are currently selling out the event and will be able to grow our guest attendance only by restructuring in such a way that we increase ticket availability by restructuring our Volunteer package & other trade outs for sponsor & media expenses. Financial Summary: Revenue Ticket Sales $17,000.00 TOV Grant $5,000.00 $22,000.00 Expenses Rentals $6,500.00 Equipment purchases $1,000.00 Tickets, Tokens & expendables $850.00 Paper Products $3,000.00 Signage $700.00 Entertainment $500.00 Volunteer Tickets $3,080.00 Lead volunteer expenses $1,875.00 Swagg $700.00 judges lodging $750.00 sponsor lodging $750.00 media lodging $750.00 prizes $1,750.00 Security $1,250.00 Radio Remote $1,000.00 $24,455.00 As a stand alone event 1/5 of advertising & press expenses $5,000.00 1/5 of administrative & staff expenses $7,000.00 1/5 of storage & equipment $2,000.00 $38,455.00 Financially the Lamb event is almost a break even event as an-add on within the Taste of Vail budget. As a stand alone event it would lose close to 15,000.00. It achieves our goals of providing an event that introduces new people to the Taste of Vail, producing an event that is attractive and affordable for the non- foodie local and producing an event that attracts regional and national media attention. We hope that the event will help us raise additional sponsorship dollars in the future, but it has not done so as of this date. Other ways to enhance its success are to add additional food & beverage offerings and increase the amount of Lamb per competing restaurant. Game Creek chef wins Lamb Cook- off Vail Daily Staff Report Game Creek Restaurant Chef April 11, 2006 Thomas Newsted's first-place creation of VAIL - For Thomas Newsted, the Moroccan Iamb bisteeya, which is much ballyhooed "second coming of lamb leg confit baked lamb" was nothing more than a repeat. in phyllo dough with cardemon, spiced green papaya and a Organizers the 16th annual Taste of tomato-ginger vinaigrette, is served Vail fine wine and food extravaganza vaii at th d annual announced Newsted as winner of the Lamb Cook-off. second annual Colorado Lamb Cook- Special to the Off, which kicked off the four-day Daily/Taste of culinary festival April 5 in Vail Vail Village. "The Lamb Cook-Off is so indicative of Colorado," said Megan Wortman, spokeswoman for the Denver-based American Lamb Board, which donated 500 pounds of locally grown leg of lamb to the event. "There's no better way to promote the fact Colorado produces some of the finest lamb in the world." Browse Vail Dailv Photos Vying for the coveted title of "lamb guru," more than a dozen chefs from throughout the Vail Valley served up samples of the tastiest lamb they can muster. Newsted won first place with his Moroccan lamb bisteeya, which is lamb leg confit baked in filo dough with cardemon, spiced green papya and a tomato-ginger viniagrette. Chris MacGillivray of Grouse Mountain Grill took second place with his salt-crusted leg of lamb with mint garlic relish. Bernard Clancy of Two Elk Restaurant won third with his leg of lamb stuffed with sun-dried tomatoes, basil, rosemary and garlic on a bed of roasted vegetable cous cous with a red wine demi. Diners at the cook-off chose Maria Braganza of Terra Bistro for the People's Choice Award. She prepared Moroccan spiced lamb bao, or steamed dumplings. For more information on the annual Taste of Vail culinary festival, visit www.tasteofvail.com. Click to Enlaroe Vail, Colorado Colorado Lamb Cook-Off returns to Taste of Vail Vail Daily Staff Report March 23, 2006 VAIL - Taste of Vail will once again host the Colorado Lamb Cook-Off from 3:30-5:30 p.m. April 5. The competition, which takes place in Vail Village on Gore Creek Drive, opens the four-day culinary festival. "The Lamb Cook-Off is so indicative of Colorado," said Megan Wortman, spokeswoman for the Denver-based American Lamb Board, which is donating 500 pounds of locally grown leg of lamb to the event. "Fantastic chefs with unique, outstanding presentations - last year, people were going gangbusters over it all. And there's no better way to promote the fact Colorado produces some of the finest lamb in the world." More than a dozen chefs from throughout the Vail Valley will be serving up samples of the tastiest lamb they can muster on Wednesday, April 5, at the 16th annual Taste of Vail. Special to the Daily/Taste of Vail an energetic bistro atmosphere. Get Arts and Entertainment Feeds FM FU MY -Zwc-o. I Vying for the coveted title of "Lamb Guru," more than a dozen chefs from throughout the Vail Valley will be serving up samples of the tastiest lamb they can muster. Last year's competition - a blind tasting judged on presentation and taste by a panel of experts, - was won by Executive Chef Tom Newsted of Game Creek Restaurant, whose "juice-dripping, spring onion-spiced leg of lamb made normally stoic shredders weep," according to the Denver Post. Click to Enlarae Browse Vail Dailv Photos B I S T R O 970-476-6836 Within the Vail Mountain lodge & Spa • Reservations Recommended The Colorado Lamb Cook-Off is not covered by Taste of Vail's Festival Pass. For $2 each, however, samples of the chefs' lamb offerings will be available to the general public, along with lamb-friendly tasting pours from nearly two dozen participating wineries. Proceeds go to Taste of Vail, a charitable, nonprofit organization that over the past 15 years has contributed more than $300,000 to Vail Valley charities. year's inaugural Colorado Lamb Cook- Off, on Gore Creek Drive in Vail Village, attracted an estimated 3,000 people. Newsted and other local chefs who've committed to this The "second coming of lamb," from year's showdown have been bantering for weeks, trading 3:30 p.m.-5:30 p.m. on Wednesday, April 5, opens the 16th annual Taste of barbs and egging each other on as they prepare to make a Vail. go for the top prize - $1,000 cash. The runner-up receives a gas grill, donated by The Home Depot; third place Browse Vail Dailv Photos garners an eight-piece set of cookware, donated by All- Clad Metalcrafters. Results will be announced during Taste of Vail's finale, the annual Grand Tasting, Auction and Dance on Saturday, April 8, at the Vail Marriott Mountain Resort and Spa. "I've got a very good thing going this year. It's a surprise, so I can't tell you about it," said Executive Chef Steven Topple of Beano's Cabin. "But I'm ready to issue the challenge: Thomas, I'm gonna whip your butt this year." "Thomas's dish was superb, indeed," said Geordy Ogden, executive chef at Saddleridge, who's been chomping at the bit for another chance at the title. "Seeing what went on last year, we'll definitely be turning it up a notch. We've got a couple of things up our sleeves." Anthony Mazza, chef de cuisine at Vail's Kelly Liken restaurant, said one secret to cooking lamb is not "overpowering its natural flavors" with strong ingredients. "Last year, we tried to keep it simple and elegant. People loved it. Many said it reminded them of something - something they just couldn't put their finger on," said Mazza, whose recipe, Grandma Mazza's Leg of Lamb, got rave reviews. "It's a reminiscent dish, warm and comfortable. You could taste the time and care in the production. Feeling and memory are what translated through the dish." Chef Randy Belanger of Chap's Grill and Chophouse at the Vail Cascade Resort & Spa, said he's looking forward to "exploring the possibilities" this year, having honed his skills with lamb in both Japanese and Thai cuisine working on yachts in the South Pacific and off the coast of New Zealand. "Judges are always looking for something new, so maybe I'll reach into my Asian background," said Belanger. Newsted, meanwhile, is taking all the talk of relinquishing his title in stride. "Bring your iron," he said to his challengers, "because I'm gonna wring you up." The 16th annual Taste of Vail, April 5-8, features chefs from more than three dozen local restaurants, guest chefs from all over the country and winemakers and/or owners of six dozen wineries from around the world participating. For more information, visit www.tasteofvail.com or call 926-5665. Culinary contest Colorado Lamb Cook-Off 3:30-5:30 p.m. April 5 Vail Village $2 per sample For more information, visit www.tasteofvail.com or call 926-5665 Vail, Colorado By Ellen Jaskol © News There were plenty of sunshine and lollipops - foie-gras and candied-apple lollipops, that is - at the recent Taste of Vail. The four-day event, now in its 16th year, began with a Colorado lamb cook-off and ended with a grand tasting benefit. But it's primarily known for another tasting event, the mountaintop picnic in an open-air snow fort atop Vail Mountain. April 26, 2006 There were plenty of sunshine and lollipops - foie-gras and candied-apple lollipops, that is - at the recent Taste of Vail. The four-day event, now in its 16th year, began with a Colorado lamb cook-off and ended with a grand tasting benefit. But it's primarily known for another tasting event, the mountaintop picnic in an open-air snow fort atop Vail Mountain. This year's event featured seminars by national chefs Rick Moonen of restaurant rm at the Mandalay Bay in Las Vegas and Martial Noguier of one sixtyblue in Chicago, by Denver's Jennifer Jasinski of Rioja and Christopher Golub of Swimcub 32, as well as a chocolate and port seminar. At last year's Taste, I was able to spot a number of food and wine trends working their way into the mainstream - if you haven't seen recipes for last year's jellied candies, you will. Here are the trends worth noting for this year, gleaned from the various events: • If there's any food on the hot seat, it's foie gras, the enlarged liver of a goose or duck, but you wouldn't have known it at the Taste, where every other chef was serving it (an exaggeration, but not by much). The Ritz-Carlton Bachelor Gulch chef Richard McCreadle, who served foie-gras and candied-apple lollipops as an appetizer (they were surprisingly good), basically said, 'When isn't foie gras controversial?" Comin' right up A sneak peek at tomorrow's menu Rocky Mountain News To produce foie gras, the animals are force-fed. The anti-movement heated up again when California Gov. Arnold Schwarzenegger banned production of foie gras in the state by 2012. At the same time, famed chef Charlie Trotter of Trotter's in Chicago got into a verbal smackdown with famed chef Rick Tramonto of Tru's when Trotter said he won't serve foie gras anymore. I'm going to weigh in on this by saying that if we were all stranded on a desert island and had to live without foie gras, we'd survive very nicely. • Golub's seminar was on sake, and I had one thought: "Who knew?" We tasted six kinds of sake from Vine Connections of Sausalito, Calif., a wine and sake importer. The sakes have great names, such as Tozai Well of Wisdom, Tentaka Kuni Hawk in the Heavens, Kanbara Bride of the Fox and Rihaku Nigori Dreamy Clouds. Golub, the sake sommelier of Swimclub 32, said sake menus are beginning to appear on wine lists at places other than sushi bars. Indeed, a store in San Francisco called True Sake has 150 varieties, and a just- published book by True Sake's owner, Beau Timken, called Sake: A Modem Guide (with Sara Deseran, Chronicle Books, $18.95), includes recipes for cooking with sake. Sake is made from polished rice, according to Golub's talk and handout materials. The more of the kernel that's polished away, the more expensive the sake. Sake is 80 percent water, so its characteristics vary by region due to differences in water and brewing styles. Words on the label give you a due to what you're getting. Junmai indicates no added distilled alcohol. Tokubetsu junmai, junmai ginjo and junmai daiginjo indicate increasingly more complex brewing methods. Daiginjo means that at least 50 percent of the kernel was polished away. Nigori indicates less refined sake. And honjozo means alcohol has been added. • Ingredients to watch: truffle oil (and we thought it was passe); fennel; roasted hazelnuts; wild boar; pork belly. • What's hot: Romesco sauce (a Spanish sauce of tomato, almond, red bell pepper and olive oil) used on non-Spanish dishes; camembert from Mouco, a Fort Collins cheese-maker; sparkling ice wine; and American caviar. • Dishes to watch: Upscale grilled cheese made with a mixture of cheeses and breads; upscale cheese steaks, topped with ingredients such as truffled cheese and caramelized onions. • Wow, I always thought port was a stuffy drink that goes with cigars. But then I went to a port seminar and found out that it's an unstuffy drink that goes with chocolate. The seminar kicked off with a very cool warm- weather aperitif - white port with a splash of tonic and a slice of lemon. All true ports come from northern Portugal's Douro Valley region and are marked "porto" on the bottle. Eighty varieties of grapes are grown in the region, but five varieties are considered the best for port, which is a blend. It appears that the world is divided into those who prefer ruby ports, with "big" fruit flavors, and those who like tawny ports, with "caramel" flavors. I sampled Dow s Fine White Porto, made only from white grapes, ruby and tawny ports from W.&J. Graham's and a vintage port that was just right to be opened. Vintage ports are made from grapes of a single vintage and are usually the most desirable. I also learned that you don't touch a vintage port until its at least 20 years old; 40 years old is even better. Graham's Six Grapes made the biggest splash at the seminar - with or without the chocolate. Three of the recipes featured at the event are below. Article Launched: 04/12/2006 01:00:00 AM MDT food & dining Spring for Lamb Vail cook-off tests chefs' sensations By Kristen Brownina-Bias Denver Post Food Editor =irst place: Lamb Bisteeya with Cardamom-spiced Green Papaya & Tomato-Ginger Vinaigrette (Post / Glenn Asakawa) Vail - About three-quarters of the way through the Colorado Lamb Cook-Off, a leggy brown dog meandered into the judges' tent and threatened to upend a tray of lamb- quinoa squares. 'Boarders and dudes from the nearby ski repair shop wandered by with hungry looks, and by the 15th lamb- based dish, it seemed the judges were ready to turn in their forks. Not that the entries weren't creative, but that's a lot of lamb. "Why don't they just do simple?" asked guest chef Martial Noguier, after sampling one too many overwrought attempts. Noguier's One SixtyBlue in Chicago serves sleek food in an equally sleek setting. His taste for contemporary cuisine led him to prefer chef Thomas New- sted's neat little phyllo packets of shredded lamb set atop green papaya slivers. For the second year in a row, Newsted, executive chef at the on-mountain Game Creek Restaurant, showed judges and Taste of Vail-goers how to make a complicated dish come together without masking the flavor of the meat. Any of the top three winners in the contest would make a lovely Easter main dish, but Newsted's will take the most prep time. His first-place lamb bisteeya combined sweet spices - cardamom, star anise, cinnamon - with the tang of green papaya and ginger. Bisteeya is a Moroccan dish of phyllo dough stuffed with shredded chicken, ground almonds and spices. Exotic, to be sure, but its formation was prosaic enough. "I was at the house watching 'Law & Order,' thinking about the contest," says Newsted. "Everybody's got the same cut of meat, so I eliminated methods that were passe. I wanted to preserve the integrity of the lamb. I thought about these cucumber purses I used to make and thought'why can't I do the same with phyllo?"' This thought process lasted throughout the one-hour drama as he mused over the counterpoints of crunch, squish, pucker and savor. "The texture of the phyllo and the papaya have the essence of spring around the corner but still being winter," says Newsted. The contest day certainly had the essence of both seasons, starting out sunny and ending in a snowstorm. A flurry of smack-talk among the chefs upped the level of competition. "It's a pretty small town - it gets a little competitive, but out of humor," says Newsted. But in the end, the food on the plates spoke for itself. Second place went to dinner chef Chris MacGillivray, Grouse Mountain Grill in Beaver Creek, for his salt-crusted leg of lamb with mint-garlic relish. In contrast to Newsted's, his recipe requires just 10 ingredients. His inspiration? "Simplicity. It's all about bringing out the natural flavor of the lamb - the bright flavors of garlic, lemon and onion, and some shoestring potatoes tossed with curry." Taking third place, Australian Bernard Clancy, sous chef at Two Elk, the "gourmet cafeteria" on Vail Mountain, with a tomato-stuffed leg of lamb on a bed of roasted vegetable couscous. "It's something simple. Some of the restaurants get so artsy," said Clancy in his broad Aussie accent. Doug Klacik puts the final touches on Game Creek Restaurant s winning entry in the Colorado Lamb Cook-Off. (Post / Glenn Asakawa) The Taste of Vail Colorado Biz Magazine 312412006-513112006 By Kathy Smith As the ski season winds down and mud season approaches, April isn't the month you'd expect to see heavy traffic around the Vail Village - unless you're aware of the Taste of Vail. April 5-8 mark the dates of the 16th annual Taste of Vail. The celebration features, wine tasting and winemaker dinners, guest- chef showcase dinners, cooking classes, a lamb cook off and many more happenings. It is a four-day extravaganza of wine, food and festivities. Events take place throughout Vail from Gore Creek Drive to the top of Vail Mountain. One thing is sure; food, wine and fun are in abundance. Amy Phillips, Taste of Vail administrator says, "The most fun part of the Taste is meeting all of the winemakers and owners of the wineries. This makes the event truly unique as so many festivals have the wine poured by a marketing representative." The vineyards and other sponsors support all culinary events. The lamb cook off, in its second year, is the kick-off event sponsored by the American Lamb Board. The interactive sizzling showdown features local chefs preparing a cut of lamb, while wineries pour their finest match to the dishes. Phillips says, "last year was the first year and the chefs really enjoyed the event. They are all eager to attend again, because it is a competition, we limit the number of chefs to 15." The 2005 winner was Thomas Newsted of Game Creek Lodge. He won a trip for two to Napa with his winning Leg of Lamb composition. This year three celebrity chefs join the Taste. Denver's Jennifer Jasinski, Las Vegas's Rick Moonen and Chicago's Martial Noguier headline the culinary dinners and seminars. Each night one chef joins local chefs to prepare a "Chefs Showcase Dinner." The feast is a 3- to 5-course meal complete with wine, of course. Cooking and Wine Taste seminars bring industry professionals and attendees together. The seminars are offered to a limited number of students. Phillips explains, "All of our seminars are moderated by either culinary or winemaking professionals" The guest chefs teach a morning demonstration-cooking class. Following class, students taste the recipes with appropriate wines. Two wine seminars are offered on Pinot Noir and Rhone varietals. According to Phillips, "The wine seminars will feature a panel of five to eight different winemakers. Each wine seminar will have a panel discussion with a tasting." Other fun events include: sake tasting, dgar and whisky pairing, and a bar chef mix off of fresh ingredient cocktails. Many sponsors will offer drawings and promotional merchandise throughout the festival. If wine and food is part of your regimen, this may be an attraction for you. Taste of Vail Information (970) 926-5665 Website: www.tasteofvaii.com E-mail: infoetasteofvail.com Last modified on 312412006 9.12.20 AM Wine Spectator is a proud sponsor of the BASTE OF VAIL GV?,Pril Taste z7ood ...T aslr ?? t??e ... ()(xle Z ?e ... 2006 ()asle o4 f ail wwwwinespectator.com I 1,A I Earth. Water. Fire. Dine. Ocotillo. Naturally Southwest. Ocotillo has a passion for Southwest cuisine. Only the highest quality natural foods created by the earth and sea are used in our preparation. We invite you to taste the all natural difference. Please call 970.476.4444. to make reservations. A complete menu description can be found at vailmarriott.com. Complimentary valet parking is nrovided. 15 West Iwnshe--- Wt 61651 1 "RW MEOW 71[ ? At - - AMERICAN EXPRESS Proud supporter of the Taste of Vail for the last 16 years. i AMERICAN Visit www.mylifemycard.com/mountains him for exclusive Cardmember offers. A Benefit For Vail Valley charities a a (Melcome to the Taste o4 -9)ail We are extremely honored that you have chosen to celebrate one of the nation's pre- mier food & wine festivals with us, as well as helping us raise funds for a number of deserving local charities. Proceeds from the 16th Annual Taste of Vail will benefit The Youth Foundation. We are indeed fortunate this year to be joined by 60 of the worlds top wineries and 28 of the finest restaurants in the Vail Valley, all coming together to produce an unforgettable weekend of festivities, sure to bring the best of the best to your palate. The coming weekend holds a great many, special surprises, including winemaker din- ners, cooking demonstrations, educational seminars, a mountaintop picnic and The 2nd Annual Colorado Lamb Cook Off. We are also-pleased to invite you to join us for our three Chef Showcase Dinners. Extraordinary tastings and a variety of events await, not to mention some great spring skiing in Vail. As mentioned, the proceeds from the Taste of Vail, benefit Vail Valley charities, with over $280,000 having been distributed since the inception of the event. On behalf of these charities, as well as all of our participating wineries and restaurants, thank you for joining us for the 2006 16th Annual Taste of Vail. Bon appetit, THE TASTE OF VAIL BOARD OF DIRECTORS 7asle a7ood ...7asle QVine ...7asle i e ...2006 7asle o4 - ail Welcome ................................................................... I Board of Directors ................... po Town Map ................................................................3 l7`- Special Guest Profiles ............................................ 5 Chef Showcase Dinners ........................................ v Schedule of Events ..............................................I I Map of The Grand Taste ..................................I8 V Auction Information ...........................................20 V Restaurants & Recipes .........................................22 Wineries .......................... - -..35 _ Lodging & TransPortatiori`. ' : ` ! ........ 46 ; ,. 47 ..r '... Sponsors & Thank You..... . .:.... . , Past Beneficiaries .................................................48 I X '. TOM ARMSTRONG ................ Blu's PAUL FERZACCA .....................La Tour Restaurant , N MIKE FRIERY ..........................Vail Resorts, Inc. J SUSAN FRITZ ..........................Sapphire Restaurant & Oyster Bar CARY HOGAN .........................Avon Liquors V V 2 w Billy's Island Grill (Bartenders mixoff - Friday) Sac ? a? ? f 1 Cgroek? m V .6 r- Marriott Resort & Spa (Host Hotel) 1G? r tAF; a osge 4td u F?rdst Rd Gondola Base: lift to Game Creek & Picnic Greenha Ct / 0 90 m 0it *aft Sf rQddle CY0 -? - - Ar"07F Creek Rd _ i W Meadow Dr / --°v i ivy Dark Cdr cd?er Q? GseNV, ? dGa?e ail Roc dge Rd s Sonnenalp Resort (Chefs Dinner Thursday) 0 MQ?e ' Colorado Lamb Cook-off Lodge at Vail (Wednesday) (Apres - Thursday) Gondola Tap Room (Cigars - Thursday) Game Creek Restaurant Mountain Top Picnic (Friday) (Chef s Dinner Wednesday) 4 ter ? ti IIr ?r a A A COLORADO'S GROUND TRANSPORTATION LEADER • Colorado Mountain Express is the Vail Valley's most respected ground transportation service, offering quality, safety and comfort since 1983. • Numerous daily door to door shuttles to and from Denver International and Vail/Eagle Airports and your favorite Colorado resorts. • The most flexible pricing programs and schedules to choose from. • Complimentary Destinations West magazine. • In-van DVD entertainment • Friendly, knowledgeable drivers with proven safety records. ?* Privately-chauffeured 4-Wheel Drive SUVs, Cadillac sedans and executive vans available from CME Premier. • Leave your car at home and enjoy our pedestrian-friendly resort communities! • For reservations and information, call 800-525-6363 or visit www.ridecme.com. COLORAPONO[lffAWEXPRESS. WWW.RIDECME.COM • 800-525-6363 • 970-926-9800 Bbw A BETTER WAY SERVING VAIL, BEAVER CREEK, BRECKENRIDGE, COPPER MOUN1AIN, KEYSTONE, ASPEN, SNOWMASS AND SURROUNDING AREAS. TOGET THERE NEXT TIME CALL COLORADO MOUNTAIN EXPRESS... 2006's G7eatured 04rtist Artist Anton Arkhipov Ark Studios, Inc. Denver, Colo. Artist Anton Arkhipov - known as the "Knight of Color" in some art circles - is an original. Born into a family blessed by genera- tions of artists, his father, an artist himself, was a well-known dissi- dent in the Soviet Union. So young Anton grew up around the world of art and knew at an early age it was his calling. Through many years of intense schooling and rigorous training in all aspects of art, Arkhipov comes to us thoroughly free to speak with a high level language of creativity seldom heard. "In my paintings, the figures invite the viewer to feel their own individual experiences and circumstances. The round face is the face of our souls, the observer observing ourselves," says Arkhipov, based in Denver. "The characters in my work are meant to be universal. I have invented a single anonymous person and I place that per- son in different situations to which we can all relate." The 16th annual Taste of Vail is proud to announce its association with Arkhipov, whose painting, "Enchanted Journey," serves as the festival's official artwork. Represented by Kevin Frest and Bonnie Royce of Frest & Royce Fine Art in Healdsburg, Calif., Arkhipov created the work especially for the Taste of Vail. "`Enchanted Journey' uses symbolism as part of a fantasy," says Kevin Frest. "It's inspiration is apres-ski; it's about the good life and love."Enchanted Journey is available at Masters Gallery on Medaow Drive in Vail. Join the artist at a reception on Friday, April 7, from 4-8 at Masters Gallery, 100 East Meadow Drive in Vail Village. For more information on Anton Arkhipov and his work, visit www.aarkstudio.com, call Frest & Royce Fine Art at 707-433-I577, or e-mail Kevin@frestroyce.com or Bonny@frestroyce.com. 2006's &7eatllre?d west ?i GCe?s Chef Rick Moonen rm seafood Las Vegas, Nev. Hailed as "King of the Sea" by the New York Times, Rick Moonen is known throughout the culinary world as much for his keen palate and analytical mind he is for his sophisticated seafood. Some people were just born to be a chef. While executive chef and owner of New York City's "rm seafood", Moonen earned critical acclaim and three stars from the New York Times and four stars from the Mobil Travel Guide. Last year, he closed his New York operations to concentrate on a new venture: "rm seafood", a restaurant at the Mandalay Bay Resort and Casino in Las Vegas. Events: On Wednesday: Chef Showcase Dinner On Friday: Cooking Seminar On Saturday: Grand Taste, Auction & Dance. Chef Martial Noguier one sixtyblue Chicago, III. As executive chef at Chicago's "one sixtyblue", French Chef Martial Noguier has been lauded by food critics for his "gutsy cooking" prepared within "a symphony of simplicity." A blend of the balance and flavor of classical cuisine with a touch of adventure and whimsy offers his cuisine a uniqueness all its own. "Martial is a wonderful chef," says David Zadikoff, a principal owner of one sixtyblue", along with basketball great Michael Jordan. "His energy and enthusiasm are, frankly, boundless, and his willingness to grow is one of the hallmarks of his success." "One sixtyblue" - selected as one of the country's best new restaurants by both Esquire and Bon Appetit magazines - is a modern restaurant located on the edge of Chicago's trendy Market District. Since first opening its doors in 1998, it's built a reputation as one of the citys premier dining destinations, having become part of a new wave of restaurants that have focused the national culinary spotlight on Chicago. Fine cuisine and high style at "one sixtyblue" are execut- ed with the same flair, casual sophistication and gracious approachability of its famous co-owner. Events: On Thursday: Chef Showcase Dinner On Saturday: Cooking Seminar On Saturday: Grand Taste, Auction & Dance. Chef Jennifer Jasinski Rioja Denver, Colo. For Chef Jennifer Jasinski, cooking great food is all about fresh, local ingredients and simple flavor combinations; bright, balanced prepara- tions; perfectionism in culinary execution; and dedication to her staff. "I believe you get out of things what you put into them," says Jasinski, owner and executive chef at "Rioja", in Denver's trendy Latimer Square district. "I always want to get the most out of everything I do." In 2004, Jasinski opened her own restaurant, "Rioja", serving handmade pastas, innovative Mediterranean-Italian big plates, with her tireless drive for perfection, she continues to garner resounding critical acclaim. "After 16 years of cooking, Jennifer Jasinski now has her own place," reported Food & Wine magazine last year. Events: On Thursday: Cooking Seminar On Friday: Chef Showcase Dinner On Saturday: Grand Taste, Auction & Dance. 2006'S eaturcd oluctioneer Auctioneer Tom DiNardo DiNardo & Lord Auctioneers Lynden, Wash. A true entrepreneur and veteran fundraising auctioneer, Tom DiNardo found- ed DiNardo & Lord Auctioneers in 1993. Since then, charity wine auctions like the Taste of Vail have become one of his specialties, and he's built an out- standing reputation for fundraising innovation, selling "some of the rarest vin- tages and most impressive-tasting wines ever from around the world" - even setting five world records. DiNardo worked in the wine industry in both California and Washington before entering into his chosen craft of auctioneering, gaining tremendous expertise in wine and developing a heartfelt "reverence for the grape," he says. He's a sommelier candidate with the International Sommeliers Guild; a freelance writer for Wine Enthusiast magazine; a regular contributor to WineSquire.com, AuctionZip.com, and GlobalAuctionGuide.com; a featured contract auctioneer for Chicago-based ERI wine auction gallery; a member of the National Auctioneers Association and the Association of Fundraising Professionals; and a Certified Appraiser. In addition to wine auctions, tastings and festivals, DiNardo regularly plies his trade as auctioneer for nonprof- its, charities, churches, hospitals, foundations, museums, fraternal orders, clubs, universities, public and private schools, civic groups, theatres, symphonies, opera guilds, political causes and sportsmen's organizations. Tom DiNardo can be reached at (888) 503-0828 or info@DiNardoandLordAuctioneers.com For More Information visit: http://www.dinardoandlordauctioneers.com/ iG?4 @5horUCase ?inners C-? ?ive Ci?uctian -= >> 90ednesda y, 51 2006 Chef Showcase Dinners & Live Auction 5:00 PM - 10:00 PM GAME CREEK RESTAURANT, VAIL MOUNTAIN Join Host Chef Thomas Newsted, Game Creek Restaurant, on Vail Mountain, and Special Guest Chef, Rick Moonen of "rm seafood" restaurant in Las Vegas for this five-course, five- chef gourmet dinner. They are joined by three other acclaimed Vail Valley chefs for a true culinary extravaganza in which the courses are paired with special selections from fine winer- ies attending the 16th annual Taste of Vail. Breathtaking views at sunset and a live auction featuring rare bottles from the wineries promise to make the evening very special. Rick Moonen ... RM Seafood Restaurant Thomas Newsted ... Game Creek Restaurant Sean Cavanaugh ... Ocotillo Randy Belanger ... Chap's Grill & Chop House Ken Goetsch ... Wildflower Restaurant 1996 Henriot Brut (Champagne) 2004 Calera Viognier (Mt. Harlan) 2005 Davis Bynum Fume Blanc (Russian River Valley) 2001 Salexis Merlot (Napa) 2003 Melville Estate Syrah (Santa Barbara) Event Price: $ 1251person (not included with Festival Pass). Limited Seating Join the Winemakers for a live auction of these special selections: • Carabella Winery - 1 Three Itr etched bottle 2003 " Inchinnan" Pinot Noir Carabella Winery • Champagne Henriot - Champagne Henriot Cuvee des Enchanteleurs 1995 • Davis Bynum Winery - 3 btl vertical "Lindleys' Knoll" estate bottled Pinot Noir 99, 00, 01 signed by Davis Bynum in a wooden box • Salexis Winery - Salexis Magnums 98,99,00 Merlot signed • Calera Wine Co. - 2002 Calera Jensen Vineyard, Mt Harlan Pinot Noir 3 Itr `il?e4 @?6cowcase _ Q)innezs c? __ive &4uction >> 7hursdu y G4pril 6, 2006 Chef Showcase Dinners & Live Auction 7:00 PM - 10:00 PM SONNENALP RESORT, VAIL Join Adam Roustom, Executive Chef, Sonnenalp Resort as host to Special Guest Chef Martial Nogiuer, of Chicago's "one sixtyblue" restaurant, for this five-course, five-chef, gour- met extravaganza dinner. Paired with special selections from many of the fine wineries attend- ing the 16th Annual Taste of Vail, this special dinner is followed by a live auction featuring rare bottles from our featured wineries. Adam Roustom ... Sonnenalp Hotel and Resort Martial Noguier ... One Sixtyblue Brett Villarmia ... La Tour Restaurant & Bar Kevin Nelson ... Terra Bistro Peter Millette ... Sapphire Restaurant Nicholas Feuillette Champagne 2004 Stoltman I'avion Rousanne Santa Ynez 2003 Flowers Andreen-Gale Cuvee Chardonnay 2002 Landmark Kastancia Pinot Noir Event Price: $ 1251person (not included with Festival Pass). Limited Seating Join the Winemakers for a live auction of these special selections: • Feuillatte - 3 liter Champagne Nicolas Feuillatte Brut "Blue Label" • Landmark Vineyards - 1 bottle Landmark 1 bottle 1.5 Overlook Chardonnay - Landmark 1 bottle 1.5 2003 Grand Detour Pinot • Richard Partridge Wines - 2002 Richard Partridge Cabernet 1.5 Itr • Stolpman - Stolpman Vineyards 1 btl each of 3 tier Syrah, Estate Syrah, Hilltop. Syrah, Ageri Syrah • Flowers Vineyard & Winery - 2002 Flowers Andreen-Gale Pinot Noir signed magnum `i he f @Vzanvcase ?innezs c? ?ive 04uction =-= >> ?`zida y April 7, 2006 Chef Showcase Dinners & Live Auction 7:00 PM - 10:00 PM RITZ-CARLTON, BACHELOR GULCH Join Host Chef Richard McCreadie of the Ritz-Carlton, Bachelor Gulch, and Special Guest Chef Jennifer Jasinski of "Rioja" restaurant of Denver, for this five-course, five-chef gour- met dinner, a true culinary extravaganza. Prepared in conjunction with three more acclaimed Vail Valley chefs, the dinner is paired with special selections from fine wineries attending the 16th Annual Taste of Vail; rare bottles are available in an after-dinner auction. Chef Geordy Ogden ... Saddleridge Chef Jennifer Jasinski ... Rioja Chef Tim McCaw ... Zach's Cabin Chef Edward Connors ... Remingtons 2004 Calera Viogner Grgich Hills Chardonnay Melville Pinot Noir Foley Syrah Moet Chandon Nectar Event Price: $ 1251person (not included with Festival Pass). Limited Seating Join the Winemakers for a live auction of these special selections: • Foley Estates - 3 Itr Foley 2004 Pinot Noir, Rancho Santa Rosa • Grgich Hills - Grgich Hills 3 Itr Cabernet plus tour and tasting for 4 • Moet & Chandon - Signed 6 Itr Moet & Chandon Brut Imperial Signed 3 liter Moet & Chandon Brut Imperial • Melville Vineyards - 2004 Melville Estate Pinot Noir 3 Itr A Benefit For Vail Valley charities @5cGcedule 04 ?Pents >a ?raste &7ood ...7«ste Q2P1ne ...paste ,-64e ... 2006 76xvste o? -'Dail @Schedule 4 vents a a >> Tuesday, ollt?prd 4, 2006 Festival Registration NOON - 6:OOPM VAIL MARRIO17 MOUNTAIN RESORT & SPA Event Tickets, Festival Passes, Taste of Vail Merchandise & Exhibitor Registration. >> ("ednesda y, (2?41)zii 51 2006 Festival Registration NOON - 6:OOPM VAIL MARRIO17 MOUNTAIN RESORT & SPA Event Tickets, Festival Passes, Taste of Vail Merchandise & Exhibitor Registration. 2nd Annual Colorado Lamb Cook-Off 3:30 - 5:30PM GORE CREEK DRIVENAIL VILLAGE Enjoy what's being called "the second coming of lamb." Voted "Best New Event" last year,. the.. Taste of Vail's Annual Colorado Lamb Cook-Off will exceed your expectations. Sample an array of lamb dishes, courtesy of some of the Vail Valley's finest chefs and hosted by The American Lamb Board. The popular event features a . number of Taste of Vail's participating wineries showcasing their finest, as complements to the-lamb dishes. Price: $2 per ticket, available at the event. (Not Included with the Festival Pass.) Chefs' Showcase Dinner— - 5 - 1OPM GAME CREEK RESTAURANT, VAIL MOUNTAIN - Join Host Chef Thomas Newsted, Game Creek Restaurant, on Vail Mountain, and Special Guest Chef Rick Moonen, "rm seafood", Las Vegas, for this five-course, five-chef gourmet dinner. They are joined by three other acclaimed Vail Valley chefs for a true culinary extravaganza in which the courses are paired with special selections = from fine wineries attending the 16th annual Taste of Vail. Breathtaking views at sunset and a live auction fea- turing rare bottles from the wineries promise to make the evening very special. Event Price: $ 1251person (not y included with Festival Pass). >> Thursday, C-01pzil 61 2006 Festival Registration ' SAM - 5PM VAIL MARRIOTT MOUNTAIN RESORT & SPA n, Event Tickets, Festival Passes, Taste of Vail Merchandise & Exhibitor Registration. ?r 12 « zcheduGe 4 vents Cooking Seminar with Special Guest Chef Jennifer Jasinski 10:30AM - NOON MARRIOTT MOUNTAIN RESORT & SPA Join Special Guest Chef Jennifer Jasinski of Rioja in Denver for a demonstration class & tasting of her fresh and healthy cooking techniques. She will demonstrate fennel and sesame crusted escolar with persimmon vinaigrette and crispy lavender scented vegetables. Named Colorado Chef of the Year for 2004 by the American Culinary Federation. Jasinski has also been named Best New Chef, Rising Star and more in Restaurant Hospitality, Nation's Restaurant News, The Denver Post and 5280 Magazine. Chef Jasinski's tasty faire will be paired with a selection of wines from one of the 16th Annual Taste of Vail's attending wineries. Seminar Price: $35.1person, Included in Festival Pass, Limited seating begins 10 minutes prior to start time. Pinot Noir Seminar: Delicate & Difficult, Sleek & Seductive 1 - 2:30PM VAIL MARRIOTT, MOUNTAIN RESORT & SPA Find out what all the buzz is about. Learn. from the winemakers why this grape is so difficult, yet so satisfying to grow. Vineyard practices and appellations will be discussed as we taste and compare. Arrive early as this sem- mar is, expected to fill-up. Seminar Price: $ 501person (inc?uded in Festival Pass). Limited seating begins 10 minutes prior to start time. Apres Ski Tasting: Life Beyond Chardonnay, Cabernet & Merlot 3:30 - 6:OOPM THE LODGE AT VAIL, VAIL VILLAGE Put an exclamation point on your ski day 'with the ultimate apres-ski party. Experience the seemingly endless selection of our guest vintners' world-class varietals, including Pinot Noir,._Sauvignon Blanc, Shiraz, Riesling, Zinfandel and more. Event Price: $951person (included in Festival Pass). Cigars &.Whiskies; a global review 6:30 - 8:OOPM THE TAP ROOM, VAIL VILLAGE Once again, Cigar Aficionado magazii e hosts this fun and popular cigar and spirit-tasting extravaganza. Premium *4 whiskies from around the world include the best from Scotland and Ireland, as well as Japan, Canada and the .moo United States. Fine cigars are provided. Seminar Pr'ce: $351person (included in Festival Pass). Space is limited, so come early.' 13 @?cheduGe 4 vents a a Chefs' Showcase Dinner 7:00 - 10:OOPM SONNENALP RESORT AT VAIL Join Adam Roustom, Executive Chef, Sonnenalp Resort at Vail as host to Special Guest Chef Martial Nogiuer, of Chicago's "one sixtyblue" restaurant, for this five-course, five-chef, gourmet extravaganza dinner. Paired with special selections from many of the fine wineries attending the 16th Annual Taste of Vail, this special dinner is followed by a live auction featuring rare bottles from our featured wineries. Event Price: $1251per person (not included in Festival Pass). >> (f 7zida y, C April 7, 2006 Festival Registration 9AM - 5PM VAIL MARRIOTT MOUNTAIN RESORT & SPA Event Tickets, Festival Passes, Taste of Vail Merchandise & Exhibitor Registration. Cooking Seminar with Special Guest Chef Rick Moonen 9:30 - 11:OOAM VAIL MARRIOTT MOUNTAIN - - r RESORT & SPA - Rick Moonen, executive chef and creator of the spectacular "rm seafood" complex at Mandalay Bay Resort & Casino in Las Vegas, will educate you on the seafood cookery techniques that have made him famous, as well as - the important factors of maintaining a plentiful, sustainable supply of fish and seafood for generations to come. Moonen's samples are paired with a selection of wines from one of Taste of Vail's premier wineries. Seminar Price: $ 351person (included in Festival. Pass), Limited seating begins 10 minutes prior to start time. Mountaintop Picnic 12:30 - 3:OOPM T u TOP OF VAIL MOUNTAIN, ACCESS VIA EAGLE-EIAHN EXPRESS GONDOLA, LIONSHEAD Scenic Eagles Nest atop Vail Mountain, at 10,350 feet above sea level, serves up a spectacular venue while a small army of highly acclaimed Vail Valley chefs prepare a gourmet feast. Hosted in a spectacular, hand-built snow arena, our guest wineries follow through with a marvelous selection of fine wines while Mother Nature - his- torically - serves up Vail's famous, late-season powder. Make sure to dress appropriately. Event Price: $110 per person (included in Festival Pass; gondola access not included). Tickets are non-refundable, even due to inclimate weather. I4 F « @WeduGe 4 d)venls Chocolate Seminar 4 - 5:30PM VAIL. MARRIOTT MOUNTAIN RESORT & SPA, LIONSHEAD Join us for a discussion and tasting of Vosges Chocolate. This will be a unique tasting experience of their excep- tional, creative chocolates - paired i with a selection of Port from the Premium Port family - for the ultimate sweet dessert sensation. Seminar Price: $351person (included in Festival Pass). Limited seating begins 10 minutes prior to start time. Bar Chefs' Mix Off 4 - 5:30PM BILLY'S ISLAND GRILL, LIONSHEAD Once again, Wine Spectator magazin i hosts this fun event. A new breed of bartenders, "bar chefs" want to raise the visibility of cocktails as a form of cuisine as much as top chefs promote their fine food. Bar chefs are ingre- dient-obsessed, using only the freshest and highest quality; and their creations, visually exciting and delicious, essentially are the new first course in a great dining experience. Seminar Price: $351person (included in Festival Pass). Space is limited, so come early. Chefs' Showcase Dinner 7 - 10:OOPM RITZ-CARLTON, BACHELOR GULCH Join Host Chef-Richard McCreadie of the Ritz-Carlton, Bachelor Gulch, and Special Guest Chef Jennifer Jasinski of Rioja, Denver, for this five-course, five-chef gourmet dinner, a true culinary extravaganza. Prepared in conjunction with three more acclaimed Vail Valley chefs, the dinner is paired with special selections from fine wineries attending the 16th Annual Taste of Vail; rare bottles are available in an, after-dinner auction. Event Price: $1251person (not included in Festival Pass). (z aturd.ay, rill8, ?006 Festival Registration _ 9:00AM - 5:0013M _ VAIL MARRIOTT MOUNTAIN RESORT & SPA Event Tickets, Festival Passes, Taste ofI Vail Merchandise & Exhibitor Registration. Cooking Seminar with Special Guest Chef Martial Noguier 9:30 - 11:00 AM VAIL MARRIOTT MOUNTAIN RESORT & SPA Join Chef Martial Noguier of "one sixtyblue" in Chicago as he provides a demonstration of his trademark cui- sine, which strikes a balance between the avant garde and the familiar. His progressive, French-inspired samplings are paired with a selection of wines from one of the Taste of Vail's premier attending wineries. Seminar Price: $351person (included in Festival Pass). Limited seating begins 10 minutes prior to start time. i Is @ScheduGe a f vents a a A Bridge to Japan: the New World of Sake NOON - 1:30 PM VAIL MARRIOTT MOUNTAIN RESORT & SPA, LIONSHEAD Join Christopher Golub, sake sommelier at renowned swimclub 32 sake bar for an exclusive tasting of six of the world's finest sake producers. You love your sushi, you know your sushi. Now discover and learn the most com- plimentary beverage for sushi with an in-depth seminar on how sake is made, what the differences are in grades of sake and how to navigate the sake list at your favorite sushi restaurant. Learn why top restaurants in the world are adding sake to the wine list. Seminar Price: $351person !included in Festival Pass). Limited seating begins 10 minutes prior to start time. Throw Me a Rhone Here 3 - 4:30 PM VAIL MARRIOTT MOUNTAIN RESORT & SPA, LIONSHEAD - Experience varietals from the Northern Rhone Region of France to the wilds of Australia. Some of the world's most renowned winemakers -including several domestics - discuss the many nuaces of these interesting vari- etals. - Seminar Price: $501person (included in Festival Pass). Limited seating begins 10 minutes prior to start time. Arrive early as- this seminar is expected to fill-up. The Grand Tasting, Auction & Dance - 7:OOPM - MIDNIGHT - VAIL MARRIOTT MOUNTAIN RESORT & SPA, LIONSHEAD The event you've been waiting for: the Taste of Vail's annual, decadent-unparalleled tasting and culinary spec- tacle featuring all participating restaurants, wineries and guest chefs. Indulge in more than 30 unique culinary offerings from around the Vail Valley; sample more than ISO different wines from around the world; bid on a wide selection of wines, culinary and travel auction items ... and dance the night-away. Cheers ... • Food & Wine Tasting, 7-10 p.m. • Silent Auction, 7-9 p.m. • Live Auction, 9 p.m. • Dancing, 10 p.m.-midnight Event Price: $1501person !included in Festival Pass). -IG f-A k ,?61_ Diva I I ? r II aim ZWIESEL A Quantum Leap 1872 in Crystal Glass. Handcrafted Glassware. • The most dishwasher safe crystal glass in the world. • The most resilient crystal glass in the world. • The hardest, clearest crystal glass in the world. Fortessa "Leading the Way in Tableware" Sponsor of 10 Annual , te., f 7--?M f,04V444 www.fortessa.com 800 296-7508 1 703 787-0357 n .5611-and ---------------------- ------------ ----- - Grand Ballroom Salon F Salon E Salon J 1 Salon A. ------------- ---------------- Salon I ® n Salon B S II -- ------ - --- --- ------- Salon H Salon C --------------------- ----------------- Salon G 0 Salon D ---- .... Salon G Salon F ?Salon E? FOYER - (D O 7 FF 'TF L? Grand Ballroom Map Key Name Section eatLlreA C51 (J/ie?s one sixtyblue - Chicago, Martial Noguier ...................E Rioja - Denver, Jennifer Jasinski ..............................B rm seafood - Las Vegas, Rick Moonen ....................D c7)articipatiraq c-Restazcrwits Beano's Cabin ...........................................................D Blue Moon Restaurant ................. ............................. E Blu's .................................................................FOYER Chap's Grill & Chophouse .................................FOYER Salon D Game Creek Restaurant .............................................D Grouse Mountain Grill .......................................FOYER Juniper ......................................................................B Kelly Liken ................ ........................ ......................... G La Tour ..................... ......................... ................E Ludwig's Restaurant ..................................................E Octillo ........................................................................D Remington's ............ ....................... ...............B Rocks ....................... ................................. FOYER Saddleridge .............. ........................................... F Sapphire .................. ..................................... ............. B Terra Bistro .............. .........................................FOYER The French Press .... ..................................................D r &rrand &3allzoom The Wildflower .......................................................... D Toscanini ................................................................... B Two Elk ...................................................................... E Wildwood ................................................................... E Zach's Cabin .............................................................. B 049ditional @yponsors Silent Auction ............................................................A Vail Mountain Coffee & Tea Company ................C & D Water ...........................................................Foyer & D Steamworks Beer .......................................................F c?Darticipatinq (Mineries Alpha Domus .............................................................B Amici Cellars .................................................... .........D Andrew Rich Wines .......................................... .........E Calera Wine Co ................................................. FOYER Camellia Cellars ................................................ .........D Carabella Winery .............................................. .........D Chalk Hill Estate ............................................... .........G Chalone Wine Estates ................................................F Champagne Henriot .......................................... .........B Champagne Nicolas Feuillatte ........................... FOYER Chehalem Wines ............................................... .........E Cinnabar Vineyards & Winery ........................... FOYER Columbia Winery .............................................. .........C Davis Bynum Winery ....................................... .........B Domaine Serene ............................................... .........E Dutton Goldfield Winery ................................... .........G Ehlers Estate ..................................................... .........C Eola Hills ........................................................... .........E Far Niente Winery ............................................. .........G Ferngrove .......................................................... FOYER Flowers Vineyard & Winery .............................. FOYER Foley Estates & Lincourt Vineyards .................. .........C Fritz Winery ...................................................... .........D Garretson Wine Co .....................................................F Germain-Robin Distilery .................................... FOYER Gloria Ferrer Champagne Caves ...................... .........C Grgich Hills ....................................................... .........C Hendry Ranch Wine .......................................... .........F Huia Vineyards ................................................. .........B Inniskillin Wines ........................................................G Kelham Vineyards ......................................................G La Massa .......................................................... .........B Landmark Vineyards ......................................... .........C Louis Bernard ................................................... .........E Madrigal .................:.......................................... .........E Maison Louis Latour .................................................G Margerum Wine Company ................................ .........B Marimar Estate .................................................. FOYER Marshall Family Wines ...................................... FOYER Melville Vineyards ............................................. .........F Moet & Chandon ............................................... .........F Moshin Vineyards ............................................. .........B Napa Wine' Co ................................................... FOYER Partridge Wines ................................................ .........E Premium Port Wines ........................................ FOYER Pride Mountain Vineyards ................................. FOYER Qupe' Wine Cellars ....................................................D Renwood Winery .............................................. FOYER Rosenblum Cellars ............................................ FOYER Rutz Cellars ....................................................... FOYER Salexis Winery .................................................. FOYER Seghesio Vineyards .......................................... FOYER Steele Winery ................................................... .........C Stolpman .......................................................... .........D Talisman Cellars ................................................ FOYER Terre Rouge & Easton Wines ........................... .........D Treana Winery ................................................... FOYER Van Duzer ......................................................... .........C Villa Creek ..................................................................F Villa Maria ......................................................... FOYER < < Gotuction Toscanini - $ 100.00 Gift Certificate Van Duzer - 5L 1999 Van Duzer Barrel Select Pinot Moir - Tasting, Tour & 2 Nights accomodations Two Elk - $ 100.00 Gift Certificate Wildwood - $ 100.00 Gift Certificate Villa Maria - Villa Maria Waaikahu Vinyard Hawkes Bay Chardonnay 2002 750 Zach's Cabin - $ 100.00 Gift Certificate - Villa Maria KelternVineyard Hawkes Bay Chardonnay 2002 750 ml - Villa Maria Seddon Vineyard Marlborough Pinot Gris 2004 750ml 0 Participating aRestauzants Fortessa?Schott Zwiesel has donated: Beano's Cabin - $ 100.00 Gift Certificate Four (4) of the following glass sets for the silent auctions: one for Billy's Island Grill - $ 100.00 Gift Certificate each of the chefs showcase dinners and for the grand tasting. Blue Moon Restaurant - $ 100.00 Gift Certificate Blue Tiger - $ 100.00 Gift Certificate Blu's - $ 100.00 Gift Certificate ?- Chap's Grill & Chophouse - $ 100.00 Gift-Certificate Cucina Rustica - $ 100.00 Gift Certificate Game Creek-Restaurant - $ 100.00 Gift Certificate Grouse Mountain Grill - $100.00 Gift Certificate Juniper - $ 100.00 Gift Certificate Kelly Liken - $ 100.00 Gift Certificate La Tour - $ 100.00 Gift Certificate Ludwig's Restaurant - $ 100.00 Gift Certificate Mirador - $ 100.00 Gift Certificate Octillo - $ 100.00 Gift Certificate Remington's - $ 100.00 Gift Certificate Rioja - Denver, Jennifer Jasinski - $ 100.00 Gift Certificate Rocks - $ 100.00 Gift Certificate Saddleridge - $ 100.00 Gift Certificate Sapphire - $ 100.00 Gift Certificate Terra Bistro - $ 100.00 Gift Certificate The French Press - $ 100.00 Gift Certificate Schott Zwiesel Fortissimo Crystal Stemware (Set of 24) This Tall and Slender shape, made with patented TritanR technolo- gy, will give your dining table a flare of elegance! Schott Zwiesel has created the world's most brilliant, dishwashwer safe, and break resist- ant crystal glass.-A crystal glass that is highly resilient to dishwashers, accidental breakage and chipping. TritanR has set new standards in stal glass industry. the cry Included in this set are: (6) Burgundy,-23.7 oz (Soft Mature Red and mature White) (6) Bordeaux,-22-oz (Mature Full Bodied Red) (6) Champagne Flute, 8.1 oz (6) White Wine/Water, 16.9 oz (Full Bodied White / Young Red / Water Goblet) Re&11P1x8 per Seta $31200 pel'set Hospitality Trends, Inc, has donated: The Le Grape Wine Uncorking Machine, Antique Brass Finish, Custom Engraved with the "Taste of Vail 2006" Reminiscent of turn-of-the-century designs, the "aged" metal is embellished with a -grape motif and complemented by a richly grained wooden handle and base surface. It uncorks a bottle of wine easily with one fluid motion. C'est Magnifique!!!! Reta// 147/ue., $160.00 The Wildflower - $ 100.00 Gift Certificate r:7 t ?.w _47, A 21 « C-Auction Toscanini - $ 100.00 Gift Certificate Van Duzer - 5L 1999 Van Duzer Barrel Select Pinot Moir - Tasting, Tour & 2 Nights accomodations Two Elk - $ 100.00 Gift Certificate Wildwood - $ 100.00 Gift Certificate Villa Maria - Villa Maria Waaikahu Vinyard Hawkes Bay Chardonnay 2002 750 Zach's Cabin - $ 100.00 Gift Certificate - Villa Maria KelternVineyard Hawkes Bay Chardonnay 2002 750 ml - Villa Maria Seddon Vineyard Marlborough Pinot Gris 2004 750ml cpazticipating C-Alestauzants Fortessa?Schott Zwiesel has donated: Beano's Cabin - $ 100.00 Gift Certificate Four (4) of the following glass sets for the silent auctions: one for Billy's Island Grill - $ 100.00 Gift Certificate each of the chefs showcase dinners and for the grand tasting. Blue Moon Restaurant - $ 100.00 Gift Certificate Blue Tiger - $ 100.00 Gift Certificate Blu's - $ 100.00 Gift Certificate - Chap's Grill & Chophouse - $ 100.00 Gift Certificate Cucina Rustica - $ 100.00 Gift Certificate Game Creek-Restaurant - $ 100.00 Gift Certificate Grouse Mountain Grill - $ 100.00 Gift Certificate- Juniper - $100.00 Gift Certificate- Kelly Liken - $ 100.00 Gift Certificate La Tour - $ 100.00 Gift Certificate Ludwig's Restaurant - $ 100.00 Gift Certificate Mirador - $ 100.00 Gift Certificate Octillo - $ 100.00 Gift Certificate - Remington's - $ 100.00 Gift Certificate Rioja - Denver, Jennifer Jasinski - $ 100.00 Gift Certificate Rocks - $ 100.00 Gift Certificate Saddleridge - $ 100.00 Gift Certificate Sapphire - $ 100.00 Gift Certificate Terra Bistro - $ 100.00 Gift Certificate The French Press - $ 100.00 Gift Certificate Schott Zwiesel Fortissimo Crystal Stemware (Set of 24) This Tall and Slender shape, made with patented TritanR technolo- gy, will give your dining table a flare of elegance! Schott Zwiesel has created the world's most brilliant, dishwashwer safe, and break resist- ant crystal glass.A crystal glass that is highly resilient to dishwashers, accidental breakage and chipping. TritanR has set new standards in the crystal glass industry. Included in this set are: (6) Burgundy, 23.7 oz (Soft Mature Red and mature White) (6) Bordeaux,-22-oz (Mature Full Bodied Red) (6) Champagne Flute, 8.1 oz (6) White Wine/Water, 16.9 oz (Full Bodied White / Young Red / Water Goblet) Re&i/Price peT Set.• $312.00perset Hospitality'Trends, Inc. has•donated: The Le Grape Wine Uncorking Machine, Antique Brass Finish, Custom Engraved with the "Taste of Vail 2006" Reminiscent of turn-of-the-century designs, the "aged" metal is embellished with a -grape motif and complemented by a richly grained wooden handle and base surface. It uncorks a bottle of wine easily with one fluid motion. C'est Magnifique!!!! Retail 11a1ue.• $160.00 The Wildflower - $ 100.00 Gift Certificate 21 A Benefit For Vail Valley charities CRe'staurant's & (:: 4ecipes >> 7a.ste good ...7aste (N)ine ...7aste ,A4e ... 2006 7a.ste o4 email « ?estaurants & c--Recipes Beano's Blue Moon Btu's Cabin Restaurant BEANO'S CABIN, BEAVER CREEK'S PREMIER THE BLUE MOON RESTAURANT IS LOCAT- RENOWNED FOR ITS ECLECTIC AMERI- DINING ADVENTURE, IS AVAILABLE FOR GROUPS UP TO 150 PEOPLE. DURING THE ED 10,500 FEET ABOVE SEAS LEVEL ON CAN FOOD AND WINE, CASUAL ATMOS- THE TOP OF VAIL MOUNTAIN. GUESTS WINTER SEASON, IT IS AVAILABLE FOR RIDE THE SCENIC GONDOLA UP TO THIS PHERE, MODEST PRICES, AND FRIENDLY SERVICE. BLU'S IS A "LOCALS" FAVORITE GROUPS DURING THE EVENING ONLY. EPICENTER OF ACTIVITY TO FIND A AND A MUST WHEN VISITING THE VAIL TAKE AN OPEN-AIR SLEIGH RIDE UP TO THEMED CAFETERIA, OUTDOOR BBQ, VALLY. BEANO'S CABIN. WHERE A FIVE-COURSE GROUP EVENT AREA AND A SIT-DOWN DINNER, CRACKLING FIRE AND MUSICAL ENTERTAINMENT AWAITS YOU 970.845.5771 The Pecan Square Yreld = One 9"x 13"x I" THE CRUST: 11 ounce Bread flour 1 ounce Cake flour 8 ounce Unsalted butter, room temperature 4 ounce Sugar 2 each Large eqqs 114 teaspoon Salt THE FILLING: 2 pound 4 ounce Pecan halves and pieces 1 pound 2 ounce Unsalted butter 1 pound 2 ounce Light brown sugar 4.5 ounce Sugar 9 ounce Honey 114 teaspoon Salt 4.5 ounce Heavy cream Crust Preparation: • In the bowl of a mixer with the paddle attachment, cram together the butter, sugar and salt on medium speed till combined, about two minutes. • Add the eggs until incorporated. • Add flour and mix until it comes together. • Remove mixture from bowl and flatten into a 4" x 4" square. • Wrap in plastic and refrigerate overnight. • On a floured surface, roll out the dough and line the pan coming all the way over edge of the pan. • Trim off any excess (refrigerate for later) and freeze at least two hours. • Remove the rolled out dough from the freezer and line with alu minum foil and beans or pastry weights and bake at 350f for 20 minutes. • Turn the pan at 1 I minutes, so it will cook evenly. Do not over cook the crust, it should be light in color. Filling Preparation: • In a heavy bottom pot over medium high heat, combine all of the ingredients excluding the nuts and cream. • Bring to a boil for 4-5 minutes. Using a sturdy wooden spoon, stir in the nuts and remove fro the heat. Add in the cream and stir until fully combined. • Pour the mixture into the center of the cooked shell and gently spread the caramel nut mixture into the edges and comers. • Line the lower oven rack with aluminum foil (to catch any caramel that may boil over) and set oven temperature to 325f. • Bake for 22 minutes, once again turning the square at 11 minutes to ensure it cooks evenly. Remove the pan from the oven and let cool completely. - After the square has cooked, cut off all four sides and use as an ice cream topping at a later date. Cute the square 4x6 yielding 24 squares. • When ready to serve, warm lightly, and top individually with whipped cream or ice cream. RESAURANT. Shrimp and Grits Serves five to six CREAMY GRITS: 970.479.4530 1 cup Stone qround grits 2 cups Heavy cream 3 cups Chicken stock 114 pound Butter to taste Salt and pepper 1 cup Mozzarella cheese THE SHRIMP: 31-35 Shrimp, peeled and de-veined 2 each Roasted red peppers, julienne 2 each Roasted ialapeno, iulienne 1 small Red onion, iulienne 1 cup Arldouille sausaqe, small dice 2 cloves Garlic, sliced 4 ounces white wine 4 ounces Chicken stock 2 ounces Butter 1 ounce Heavy cream to taste Salt and Pepper Grits Preparation: • Mop: Bring water, heavy cream and stock to a boil. Mix in grits and cook over low heat for 30 minutes. • Add salt, pepper and cheese during the last 5 minutes of cooking. Thin with more stock if necessary. Shrimp Preparation: • Mop: Saut6 sausage in hot oil. Add onions and caramelize the two together. Add wine and peppers and reduce by half. Add stock and reduce by half. Add cream and shrimp and cook for one minute. Add butter over low heat. Serve with warm grits. 970.476.3113 Honey Pepper Glaze Pork Chop Serves Four 8 each Center cut frenched pork chops 112 cup Sugar 112 cup Salt 112 cup Celery, chopped 112 cup Carrots, chopped 112 cup Onions 2 each Bavleaves 3 tablespoons Course qround pepper 5 tablespoons Lemon pepper seasoning 1 cup Honey Preparation: • Combing the sugar, salt, celery, carrots, onion, bay leaves and pep per with I _ quarts of water to create a brine. • Place pork chops in brine and soak overnight. • After pork has marinated, pay dry and pan sear in olive oil to seal. -Cover with lemon pepper seasoning and bake in 425 oven until desired temperature is reached. - While pork is cooking take honey and lemon pepper seasoning and caramelize in saut6 pan on stovetop. • When pork is finished dip in glaze and serve. 23 (zReslauzants & recipes » Bully Ranch Chap's Grill & Chophouse FOR OVER 30 YEARS, THE BULLY HAS BEEN A LOCAL FAVORITE, OFFERING A HEARTY HOME-STYLE MENU IN A VERY CASUAL, UNPRETENTIOUS COLORADO ATMOSPHERE. AT THE BAR, REGIONAL MICROBREWS ABOUND ALONG WITH FINE WINES FROM COLORADO, CALIFOR- NIA AND EUROPE. IN THE KITCHEN, THE BULLY CHEFS TAKES ADVANTAGE OF ABUNDANT LOCAL RANCHING & FARM- ING RESOURCES, CONSISTENTLY SATISFY- ING ALL TASTES WITH UNCOMPLICATED, SIMPLY DELICIOUS FOOD. 970.479.5460 The Bully Ranch Crab & Apple Salad, served with an OLD BAY Vinaigrette By Executive ChefAdam R. Roustom BULLY RANCH CRAB & APPLE SALAD Mixed qreens Granny Smith Apples Candied walnuts Fresh Maine Crab Meat OLD BAY VINAIGRETTE 1 ea sliced Shallots 1 ea. diced Tomato Roma 1 TBS Tomato paste 1 TBS Capers 112 cup Sour Cream 1 stalk diced Celery 2 TBS Dion mustard 2 112 oz Lemon juice fresh 1 cup Blended oil 112 tsp Salt Kosher 3TBS Old Bay seasoning 11/2 oz. Champagne vinegar Preparation: • Prepare shallots, tomatoes and celery as directed above. • Place all ingredients, except blended oil, into a food processor. • Tom processor on and work all the ingredients within. • Once everything is pureed start slowly drizzling blended oil into the processor. • Vinaigrette should be tangy and seasoned adjust if necessary. Served for lunch and dinner at the BULLY RANCH at the SONNENALP RESORT OF VAIL. Enjoy!!!!! CHAP'S GRILL & CHOPHOUSE PROVIDES EXCEPTIONAL CUISINE IN A COMFORT- ABLE, YET REFINED ATMOSPHERE. FEA- TURING DELICIOUS REGIONAL GAME ENTREES, THE FINEST STEAKS AND GRILLED FOODS, THE AGE OF THE EXCEL- LENT STEAK AND FULL-BODIED RED WINES HAS INDEED ARRIVED IN THE VAIL VALLEY. 970.479.1014 Ancho Marinated Hanger Steak With Sweet Corn Spoonbread & Red Mole ANCHO MARINADE: 5 pounds Hanqer Steak 2 ea Ancho Chilis 1 small Yellow Onion 2 cl Garlic 2 ea Bay Leaves 1/2 bn Cilantro 2 ea Limes Juiced 1T Cumin 1/4 c Cider Vnepar 2 c Canola Oil SWEET CORN SPOONBREAD: 1 c Yellow Cornmeal 2 t Baking Powder 1/2 t Salt 11/4 c Boilinq Water 314 c Milk 4 T Melted Butter 3 eggs, well beaten RED MOLE: 2 ea Ancho Chilis 3 c Demi-Glace 3 Roma Tomatoes 1T Cinnamon 1/2t Fresh Oreqano 11/2 Cloves 1 Red Onion 114" thick rings 1/2 ea Garlic Head 1T Bittersweet Chocolate Chili Preparation: • Soak the Ancho Con. until soft. • After the chills are soft place all ingredients except the steak in a blender and blend until smooth. • Pour the mixture over the steak and marinate for 24 hours. Sweet Corn Spoonbread Preparation: • Mix together dry ingredients. • Add boiling water and stir until smooth and free of humps. • Add milk and melted butter. • Fold well-beaten eggs slowly into buttered baking dish. • Bake in moderate oven (350 degrees) for 45 minutes. • Serve at once from baking dish with plenty of butter. Sweet Corn Spoonbread Preparation: -On a hot grill place your tomatoes, onion rings, garlic, red onions & ancho chills. -Char the tomatoes, garlic and onions. • Toast the ancho chilis until dry. • Grind the chilis in a mortar or use a blender. • Chop the garlic, tomatoes and onions. • In a saucepot saute the garlic, tomatoes & onion. • Add the spices and continue to saut6 until the onion is soft. • Add the Demi-Glacc. • Cook until the vegetables breakdown and the mixture thickens. Usually happens when reduced by half. • Puree the mixture in a blender. • Strain through a fine mesh sieve. • Place back in the saucepan and reduce again until desired thickness is achieved. • Grate the bittersweet chocolate into the sauce. Cucina Rustica CUCINA RUSTICA SERVES ELABORATE BREAKFAST AND LUNCH BUFFETS DUR- ING THE SKI SEASON. GUESTS ARE OVER- WHELMED WITH THE VARIETY AND QUALITY OF FOODS OFFERED, INCLUD- ING FRESH CARVED MEATS, SOUPS, AND UNIQUE SALADS, VARIED HOT ENTREES, HOME MADE PASTIES AND BREADS, AND MUCH MORE. THE BUFFETS FEATURE MEDITERRANEAN, AMERICAN, AND ITAL- IAN CUISINE. A VARIETY OF ANTIPASTO AND PASTA ARE OFFERED, AS WELL AS PRIME MEATS AND FRESH SEAFOOD. 970.476.5011 Gnocchi w 1 Wild Mushrooms Serves Six 1 recipe Gnotxhi 8 ounces Wild mushroom, cleaned 112 tablespoon Garlic, chopped 1 teaspoon Sage, chopped 1 cup Chicken or mushroom stock 114 cup Extra virgin olive oil 1 tablespoon Parsley, roughly chopped to taste Salt and black pepper 1 tablespoon Parmesan THE GNOCCHI: 6 Baked Idaho Potatoes 1 112 Whole Eggs 1/2 cup Flour 1 teaspoon Kosher salt Gnocchi Preparation: • Bake potatoes until thoroughly cooked. • Scoop out flesh then put through a food mill or ricer. • Mix in eggs and salt. • Gradually add flour until the potato mix is smooth and has absorbed as much flour as it can. • Roll out and cut into nickel size pieces and form on a fork. • Gnocchi should be cooked in boiling, salted water and is done once it rises to the top of the water. Final Preparation: • Sau16 wild mushrooms in half of the garlic, saute briefly then add the chicken stock. • Reduce by half and add the herbs, continue to reduce then finish with olive oil and butter. • Toss with cooked gnocchi. • Add cheese and serve 24 « (ZReslauzants & recipes Game Creek Restaurant HIDDEN IN THE GLADES OF THE WHITE RIVER NATIONAL FOREST HIGH ATOP VAIL MOUNTAIN, GAME CREEK OFFERS AN UNFORGETTABLE DINING EXPERI- ENCE. RIDE THE EAGLE BAHN GONDOLA TO EAGLE'S NEST WHERE YOU WILL BE TRANSPORTED TO THE EUROPEAN MOUNTAIN STYLE CHALET. 970.479.4268 Almond Crusted Venison Loin Green Apple Compote, Warm Cumberland Sauce and Green Apple Chip Dish Yield. 20 Portions at 3-ounces per person 3 3/4 lb. Venison Loin, cut into 3-ounce ols FOR ALMOND CRUST- Yield: 2 quarts 4c Almond Flour 3c All Purpose Orqanic Flour lc Crushed, Sliced Almond Method: • Combine all ingredients and store in a dry cool place for later use FOR GREEN APPLE COMPOTE: Yields 2 Quarts 3T Butter 18ea Granny Smith Apples, core removed, small dice 4T Shallots, minced 3t Garlic minced 1/2 c Champagne Vinegar 2c Sour Cream 4T Tarragon, chopped to taste Salt and white pepper Method. • Saut& shallots in butter with garlic for two minutes. • Add in apples continue to cook for another two minutes. • Add in dry vermouth and cook the mixture until it is almost dry. • Remove from heat fold in sour cream and tarragon. • Adjust seasonings with salt and white pepper. Store in a warm area for later use. FOR GREEN APPLE CHIPS: Yields Approximately 20 Chips 5ea Granny Smith Apples as needed Powder Sugar as needed Ground White Pepper Method. • Peel apples and remove core. • Slice the apples on a slicer to approximately 1/8 inch thick. • Place the sliced apples onto a silt mat or parchment paper lined sheet tmy. • Dust each slice lightly with powder sugar and white. pepper. • Bake in a 300-degree oven until crisp (approximately 3045 min utes). FOR WARM CUMBERLAND SAUCE: Yields 2 Quarts IT Olive oil l lb Mirepiox - a mixture of vegetables 60% onions, 20% celery, It prepared horseradish, 20% carrot, It minced garlic, and It minced ginger or ginger powder. Percentages are taken from total weight needed (1-pound) 2T Tomato paste 2ea Naval oranges, de-skinned lea Lemon zest from one lemon, blanched three times to remove bitter ness Grouse Mountain Grill FEATURING CHEF TED SCHNEIDER'S ROCKY MOUNTAIN REGIONAL CUISINE SERVED IN ALPINE ELEGANCE WITH PANORAMIC MOUNTAIN VIEWS, FIRE- PLACE AND LIVE DINNER MUSIC. GROUSE MOUNTAIN GRILL SERVES BREAKFAST, LUNCH AND DINNER. LOCATED IN THE PINES LODGE IN BEAVER CREEK 970.949.0600 Almond Crusted Venison Loin cont. 1qt Demi-glace or Substitute with Beef Broth l qt White Chicken Stock or Substitute with Chicken Broth 3c Port wine, Cookinq Wine (Red or Port) - Poll is preferred for adeguate flavor IT Black oeDoercom 2 ea Bay leaf 2 ea Bay leaf 3ea Thyme, sprlgs to taste Salt and black pepper Currant Jelly to mount sauce with Method. • Heat up oil in saucepot, add in m rcpoix and saut6 until mirepoix starts to caramelize. • Add in tomato paste stirring consistently for about 2 minutes on medium heat or until caramelized. • Add in de-skinned oranges, blanched lemon zest, black peppercorn, bay leaf and thyme sprigs. • Deglaze with port wine and let reduce to sec. • Add in Demi-glace and white chicken stock bring to a simmer, let simmer for about one hour. Skim fat at service of the sauce periodi tally and discard. • Strain the sauce through a small-whole china cap, return to heat and simmer for 15 minutes longer. • Add in It of current jam or jelly per ounce of sauce with a whisk until the jelly is fully in--------- d into the sauce. Hold in a warm area of stove. Plating the Dish: • Damp blood from venison with a towel and roll each piece of veni son in the almond crust to coat well, season with salt and black pep per. • Heat up some olive oil in a large flat pan (medium-high heat for electric burners and medium flame for gas burners). • Wait for the oil to run from the center of the pan, towards the edge (indication, cooking vessel is hot enough). Place each piece of veni son into the heated pan allowing 1-inch of space between each piece, allowing for even heat distribution. • Scar each piece on all of its edges or until the crust is golden brown. • Hold the venison in a warm area for a few minutes to allow the juices to evenly distribute back into the meat (resting). • Once all of the venison is cooked: place about _ cup of the apple compote at the center of designated plate. • Slice the venison out into thin slices (about 5-7 slices per 3-ounce piece). • Place each portion on the lower edge of the apple compote. • Drizzle Iounee of sauce around the plate. • Finish the dish with one apple chip placed atop the compote, erected. Pan Seared Sirloin Cap Steak with Sweet Onion Fontina Pie Yields 1 pound FLAKY PIE CRUST: Crust Preparation: • Using a pastry cutter of fork, cut 4 oz. of lard or shortening into 1.5 cups flour until pea size pieces form. • Add 2 tablespoons water, one large pinch of salt and form dough by hand. • Let rest no less than twenty minutes. • Roll out to fit 9" pie or tart pan. • Set aside and prepare the pie filling. SWEET ONION AND FONTINA PIE FILLING: Filling Preparation: • Peel and slice 1.5 lb sweet onion, such as Walla Walla or Vidalia. • Grate 10 oz. of Fontina cheese or any other semi soft cheese such as Havarti. • Saut6 the onions in bacon fat until soft and transparent, do not brown. • Mix onions and cheese and add two eggs, salt and pepper. • Mix well and pour into rolled out pie dough. • Cook at 325 for IS to 20 minutes. Brandy Reduction: • In a sauce pan over medium heat reduce one half bottle of brandy with one garlic clove and one tea spoon of peppercorns. • Be careful as brandy will flame up. • Add 2 cups of veal stock or beef broth and reduce to desired con sistency. Pan Seared Sirloin Cap: • In a very hot cast iron pan, sear 4 well-seasoned sirloin cap steaks. • Cook to desire temp and slice. • Arrange on a platter around the onion pie and sauce with a brandy reduction. • Garnish with fresh chive. 25 (aReslauzants c$ (aRecipes » Juniper Restaurant Kelly Liken JUNIPER FEATURES CONTEMPORARY AMERICAN "COMFORT FUSION" CUISINE IN A CITY-STYLE BISTRO WITH SPECTAC- ULAR SUMMERTIME RIVERSIDE LDINING. LOCATED IN THE IST AND MAIN BUILD- ING IN EDWARDS. 970.926.7001 RESTAURANT KELLY LIKEN IS PASSION- ATE ABOUT PROVIDING A ONE -OF-A- KIND DINING EXPERIENCE. SERVING A SIMPLE, YET EXCITING SEASONAL CUI- SINE THAT RELIES HEAVILY ON LOCALLY PRODUCED AND CULTIVATED PROD- UCTS.THE MENU CHANGES FREQUENTLY TO OFFER THE HIGHEST QUALITY INGREDIENTS OF EACH SEASON. KELLY LIKEN OFFERS 35 WINES BY THE GLASS, A WINE LIST WITH OVER 100 SELECTIONS AND A FULL BAR. 970.479.0175 Roasted Butternut Squash Soup with Ginger, Spiced Cr6me Fraiche & Pumpkin Oil 112 pound Butter (unsalted) 1 Onion 1 Leek 2 stalks Celery 2 Peeled carrots 2 ounces Ginger 4 pounds Butternut squash 2 quarts Veqetable stock 112 cup Heavv cream FOR GARNISH: 1/2 cup Sour cream 2 tablespoons Buttermilk 1 Cinnamon slick Nutmeq Chives Pumpkin oil Salt and pepper Preparation: • Sweat in butter, 1 onion, 1 leek, 2 celery stalks, 2 peeled carrots and 2 oz. ginger until soft. • Peel and seed 4 pounds of butternut squash. • Cut into smaller pieces and toss with oil, salt and pepper, and roast in oven until golden brown. • Add to sweated vegetables with vegetable stock. • Bring to a boil then simmer. • Puree well in a blender and strain through a fine chinois. • Add a touch of wamt heavy cream, salt and pepper. For Presentation: • 1/2 cup of sour cream thinned with a little buttermilk. • Add grated cinnamon and nutmeg and swirl into soup. • Drizzle a couple of drops of quality pumpkin oil and small fresh chopped chives. Kelly's SIGNATURE Potato Crusted Trout filets with Haricots Verts and Heirloom Cherry Tomatoes with Lemon Beurre Blanc Sauce Serves Four 8 Rainbow Trout Filets, skinned 10 Finqedinq Potatoes, sliced paper thin 1 c. All Purpose Flour 5 Eqqs, beaten 1/2 lb. Haricots Verts, blanched 1 Pt. Heidoom (or other) Cherry Tomatoes Butter and Olive Oil to taste Salt and pepper 1 c. Dry White Wine 2 Shallots, chopped 1 Sprig fresh Thyme 10 Black Pepper coms 1 Bay leaf 1 lb. Cold unsalted butter, cut into cubes 1 lemon for juice to taste Salt and pepper Trout Preparation: • Dust the skin side of filets in flour and then dredge through egg wash. • Lay fells, egg side up, on a sheet pan. • Place potato slices on filets to resemble scales on a fish. • Warts haricots vents in a saute pan in a little butter or olive oil and season with salt and pepper. • Add tomatoes to the hot pan until the skin starts to blister. • Keep warm while you saute the fish. • Cover the bottom of a large saute pan with olive oil. • Heat to just smoking, season fish with salt and pepper. • Place fish carefully, potato side down, in the pan and cook until potatoes are golden brown and crispy, about 3 minutes. • Flip over and remove pan from heat while you place haricots verts and tomatoes on the plates. -Top the vegetables with the cooked filets and dress the plate with the buerre blance sauce. Beurre Blanc Sauce Preparation: • Put everything but butter and lemon juice in a sauce pan, bring to a simmer and reduce until syrupy. • Whisk in the butter, I piece at a time, off the heat, until all the but ter is melted an incorporated. • Stir in lemon juice and season to taste with salt an pepper • Keep in a warm place, off direct heat. -The sauce will hold in a warts place for about an hour. 26 Ludwig's EXECUTIVE CHEF ADAM R. ROUSTOM OFFERS CUISINE FOR THE 21ST CENTURY. LUDWIG'S IS THE PROUD RECIPIEN OF AAAS 4-DIAMOND DESIGNATION AND AWARDS FROM WINE SPECTATOR, THE ZAGAT SURVEY AND DIRONA. OUE EXTENSIVE WINE CELLAR OFFERS OVER 400 SELECTIONS. 970.479.5487 Beef Short Rib Slow and Low braised Angus Beef, Tamarind, glazed car- rots, Potato Gratin,Warm Spinach and Almond salad, Parsley and Pink Bouquet 2.5 Ibs, or 4 pcs Boneless short ribs 3 ea. Carrots Peeled and cut med size 2 ea. Onions Peeled and cut med size 5 stalks Celery 2 ea Parsins Peeled and cut med size 1 tsp Madras Curry 1/4 tsp Five spice 5 doves Garlic whole 1/4 cup Balsamic Vinegar 2 TBS Fresh Ginger sliced thin agairld the grain Home made veal stock of beef broth (low or no salt added) from the market 2 sprigs Fresh thyme 3 sprigs Fresh parsley Flour to taste Salt and lemon pepper 1/2 cup Blended oil Preparation: Begin this recipe by heating the oil in a pan over medium high heat. Next season ribs with salt and lemon pepper, and dredge in the tlour.Place ribs in the pan and scar each side untill a beautiful golden brown is reached (Note-. The color achieved should not be too dark as it will impart a bitter taste to the whole braise). Remove beef and add your garlic and vegetables, (called Mirepoix) and lightly brown them. After sauteeing your mirepoix drain off excess oil. At this point you want to toast up the curry for 15 seconds, move the curry around in the pan with a spoon,which will awaken and bring the curry to life. Once the curry becomes frangrant and alive add the ginger and five spice, then quickly pour in the balsamic and veal stock (called dcglaz- ing). Bring your stock up to a boil and taste it. The seasoning for the stock should be light,tasting much like an under salted soup. Through the cooking process and latter reduction the stock becomes perfectly sea- soned. Place the short ribs in a roasting pan adding your fresh herbs and stock. Cover with foil and bake in oven Q 300 degreccs for 3 hours or until done. The ribs are done when you insert a tooth pick into the thickest sections of meat and pull it out encountering no resistance much the same as testing doness of a cake) Let the short ribs coot in the liquid you braised them in. Once cool, skim any fat off the top of the braiscing liquid. Remove ribs and set aside with a little bit of the stock for future rc heating. Place remaing stock on high heat and bring to a boil. When a boil is reached lower heat to a simmer and reduce stock till sauce consistancy. Sauce con- sistancy should be full bodied flavor that should adhere to a spoon. Strain out all the vegetables and now you have your sauce. In a covered pot place short ribs and the reserved stock on low to medium heat, reheat and serve. The beauty of braising is the complex flavor of the sauce and the meat, and once you have the technic down you can play around with the flavor ingredients you love. Enjoy!!! « c-Restaurants & c-A-,ecipes La Tour Restaurant LA TOUR'S AWARD-WINNING CHEF AND OWNER PAUL FERZACCA, HONORED AT THE JAMES BEARD HOUSE IN NEW YORK CITY, SERVES THE BEST CONTEMPORARY FRENCH FOOD IN VAIL IN A CHIC TRENDY SETTING. IT IS THE HAPPENIN' PLACE IN VAIL. YOU'LL THINK YOU ARE RIGHT IN PARIS WHEN YOU DINE AT LA TOUR, WHICH ALSO BOASTS AN IMPRES- SIVE WINE LIST WITH 350 SELECTIONS, RECIPIENT OF WINE SPECTATOR'S "AWARD OF EXCELLENCE" LA TOUR WAS VOTED BEST FRENCH RESTAURANT IN VAIL ACCORDING TO THE 2006 VAIL DAILY READERS POLL 970.476.4403 Dover sole meuiere Yield. 4 people Dover Sole, Whole 1 lb Fish 4 each BROWN BUTTER SAU CE: 1 cup Heavy Cream 8 oz Whole Butter MADIERA SAUCE: 1 each Shallots 1 each Garlic 1 oz. Clarified Butter 1 oz. Mushroom Stems 3 oz. Madiera Wine 2 cups Demi-Glace SACHET- 1/2 Bunch Parsley Stems 1 tsp Whole Black Peppercorns 6 Sprigs Fresh Thyme 1 each Bay Leaf GARNISH: 8 each Baby Creamer Potatoes (you can substitute red bliss) 1 each Roma Tomatoes 4 oz. Haricots Verts 3 tsp. Chives 2 each Fresh Lemons to taste Kosher Salt to taste Ground White Pepper 1 cup AP Flour 4 oz. Clarified Butter or Canola Oil EQUIPMENT: 3 each 1 quart sauce pan Whisk Metal container to put Brown Butter in Blender/hand blender Cutting Board Parinq Knife Flexible boning knife Chefs Knife Half sheet Pan Large bowl for ice bath 2 quart sauce pot Mirador Dover sole meuiere cont. Brown Butter Sauce Procedure: • Combine the heavy cream and butter in a 1 quart sauce pan, bring to a boil and reduce to simmer. Note: When bringing to boil stir occasional- ly and watch carefully so as the cream does not boil over. Once reduced to a simmer stir occasionally, allow to cook until the cream and butter breaks. • Once the cream and butter breaks you must stir constantly to toast the milk solids until golden brown, this will happen quickly, be careful not to bum the milk solids. • Once milk solids are golden brown remove from pan and allow cool- ing in a different container. • Once cooled, but still liquid, puree in blender to break up milk solids. You can make the brown butter one week in advance and just reheat in a water bath when needed. Madiera Sauce: • Peel and small dice the shallots, reserve. • Peel and small mince the garlic, reserve. • In a small 1 quart sauce pot add clarified butter and shallots, lightly caramelize shallots. • Add garlic and sweat until fragrant. • Deglaze with 2 ounces of Madiem wine and reduce by half. • Add Demi-glace and sachet, reduce to sauce consistency. • Season with kosher salt and ground white pepper and strain through fine chinois. • At this point sauce can be held in a hot water bath or refrigerated for up to one week. Garnish: • Creamer Potatoes: Place potatoes in a small pot and cover with cold water. Add 1 teaspoons of salt and bring to a boil, once boiling turn down to a simmer and let cook until potatoes arc fork tender. Remove from water and let cool on a sheet pan. Once cool refrigerate until needed. This procedure can be done one day in advance. • Set up an ice bath with plenty of ice and cold water to refresh the tomatoes and haricots vents once blanched. • In another 2 quart pot fill with water and bring to a boil. • Roma Tomatoes, Haricots Verts: While that is coming to a boil, with small paring knife, remove the stems from the roma tomatoes and score an X on the opposite end of tomato to prepare them for blanching to remove the skin and seeds. Also, remove the ends of the haricots vert, and reserve for blanching. • Once the water is at a rolling boil, blanch the roma tomatoes for about 15 seconds to just blister the skin and refresh in the ice bath. Remove tomatoes from ice bath, let drain, keep ice bath to refresh hari- cots vcrts. • Now season the boiling water with enough salt to make it taste like the ocean. This will retain the color of the haricots vcrts when cooking. Note; green vegetables release acid into the water and the evaporation, which will discolor the vegetables. To counteract the acid an alkaline must be added to the water, salt is an excellent alkaline. Also do not cover the pot or the acid released in the evaporation will be dispersed back into the water. • Once the water is back at a rolling boil and seasoned with salt, blanch the haricots vcrts for about 5 minutes or until al dente. The starches should be jelled completely when cooking any bean, to aid in the diges- tion process. Remove haricots vcrts and refresh in ice bath. Once chilled again remove from water, let drain and reserve for plating. This step can be done one day in advance. • Chives: Cut chives as small as you can and reserve for garnishing plates. • Lemon Juice: Cut Lemon in half and wrap in cheese cloth for last minute garnishing of plates. • Prepare the Dover Sole: Remove skin from both sides of the fish and fillet the meat to yield 4 fillets from each fish. This can be done one day in advance. Plating: • Have a small pot of water on stove to reheat potatoes and haricots vert. Before cooking fish place potatoes and haricots vcrts in water and reheat. • Season fish with salt and ground white pepper, dredge in flour and saut6 in clarified butter or canola oil until golden brown. Remove and place on plate with potatoes, haricots vents. Sauce the fish, potatoes and haricots vents with brown butter, a small splash of Madiera sauce and garnish plate with diced tomatoes, chives and squeeze fresh lemon juice over everything. WITH SPECTATUCLAR VIEWS OF THE ROCKY MOUNTAINS, MIRADOR TEMPTS YOU WITGH REGIONAL FARE AND SEA- SONAL SPECIALITES CREATED BY RENOWNED CHEF FABRICE BEAUDOIN. AN EXTENSIVE WINE LIST COMBINED WITH AN INNOVATIVE MENU AND BREATHTAKING MOUTAIN VISTAS TO CREATE A TRULY MEMORABLE OCCA- SION. MIRADOR'S PRIVATE DINING ROOM, THE WINE ROOM, IS THE ONLY ONE OF ITS KIND IN THE VAIL VALLEY AND AN IDEAL PRIVATE SETTING FROR UP TO 12 OF YOUR CLOSEST FRIENDS. 970.926.2200 Mexican Flan FLAN: 3 large Whole Eggs (beaten) 5 large Egg Yolks 11 oz. Milk 11 oz. Half-Half Cream 1 Lime Lime Zest 3/4 oz. Madagascan Vanilla Extract GARNISH: 1 Tortilla 2 teaspoons Cinnamon Sugar 6 sprigs Fresh Mint 12 sprigs Candied Orange Zest SAUCE: 11/2 cups Caramel Sauce 1 oz. Tequila 1/2 cup Orange Juice Flan Preparation: • Bring sugar, milk and half-half cream to a boil and then reduce to a simmer. • Add in the remaining ingredients and mix together well. • Pour the mixture into six mmckins and place ramekins in a bain mane and bake at 350f until set. • Chill overnight and turn ramekin upside down into serving bowl. • Flan should slide out easily. Pour sauce over flan and then gar nish. Sauce Preparation: • Deglaze caramel sauce over medium heat with orange juice and reduce to a syrupy consistency and flavor sauce with Tequila. Garnish Preparation: • Cut flour tortilla into triangles and deep fry until Golden brown. • Sprinkle with cinnamon sugar. • Place candied orange zest on top of flan with sprig of fresh mint. 27 c-:Restauzants c$ awecipes » Remington's at the Ritz-Carlton REMINGTON'S OFFERS FINE DINING WITH A WESTERN FLARE AT THE RITZ- CARLTON, BACHELOR GULCH. THE RESTAURANT OFFERS EXCEPTIONAL REGIONAL CUISINE THROUGHOUT THE DAY. DINNER INCLUDES AN INTIMATE, RUSTIC SETTING. THE ECLECTIC MENU INCLUDES A LA CARTE ITEMS OR GUESTS MAY CHOOSE FROM UNIQUE FAMILY STYLE TRAYS THAT ARE CARRIED TO GUESTS' TABLES BY OUR STAFF. MENU SELECTIONS INCLUDE ELK CARPACCIO, RABBIT SPRING ROLL, BRAISED LAMB SHANK, PINE CRUSTED TROUT AND THYME ROASTED FREE RANGE CHICKEN. 970.748.6200 Remingtons' Smoked Rack of Lamb 1807- 112 Rack of Lamb 3 oz. White Polenta Cake 2 oz. Rosemary & Madeira infused Butter 1 oz. Spanish or Danish Smoked Sea Salt 4 oz. Pinot Noir Wine 4 oz. Reduced Lamb Stock 2 oz. Foie Gras Terrine 1 oz. Fresh Goat Cheese 2 oz. Clarified Butter 6 oz. Vegetables of your choice 1 oz. Salsify Chips for garnish & Texture Preparation: • Preheat oven to 400f, Heal up your pan, add the clarified butler, let smoke slightly and then add the lamb fat side down, sear till brown, take out of pan, let cool slightly then sprinkle with the sea salt and rosemary butter. • Place in the oven @ 400f for five minutes, then turn down oven to 350f. Depending on your oven cook to desired temperature, Saute white polenta cake in butter, spread goat cheese on top of cooked polenta cake top with a slice of Foie gran terrine. • Reduce lamb stock with the wine till syrupy, season to taste. • Garnish with vegetables of choice and deep fried or oven dried Salsify chips. • Arrange lamb as desired. Saddleridge Margie's Chicken Thai Flavor Interpreted by Geordy Ogden MARGIE'S CHICKEN THAI FLAVOR: CONSISTING OF AN ELEGANT CLUB- HOUSE, CENTENNIAL LIBRARY AND LARKSPUR ROOM, SADDLERIDGE BOASTS A VAST COLLECTION OF WESTERN & NATIVE AMERICAN ARTIFACTS AND MEMORABILIA. NESTLED ON THE EAST- ERN HILLSIDE OF BEAVER CREEK, SAD- DLERIDGE IS AN IDEAL SPOT FOR A BOARD MEETING, WEDDING OR GROUP FUNCTION. AVAILABLE ANY DAY OR NIGHT FOR GROUP MEETINGS, LUNCHES AND DINNERS FOR UP TO 120 GUESTS. 970.845.5457 1 314 pound chicken Chicken stock 6 roma tomatoes diced 6 doves garlic chopped 1 large red onion diced 4 Anaheim peppers diced 2 cans coconut milk 1x2° piece ginger chopped 4 stalk lemon qrass rough chopped 5 Kaffir lime leaves 3 TB fish sauce 1 TB Red curry paste 1 hand full dlanVo and mint 2 limes Salt and pepper 2 cups jasmine rice White wine Vegetable oil Preparation: • Cut chicken in six pieces and season. Place in a big heavy-bot toured pot and brown on both sides. • Remove chicken and deglaze with some white wine, pour over chicken. • Return pan to heat; add oil, then onions, peppers, garlic, ginger, lemon grass, lime leaves, and curry paste. • Once cooked, deglaze with white wine. Return chicken and juice to pot; add coconut milk, tomatoes, fish sauce, and one of the limes, sliced. • Bring to a simmer and add chicken stock to cover if needed. • Cook for about an hour. • Check seasoning and consistency. • Put two cups jasmine rice in a pot with 2.5 cups water, bring to a simmer, cover and cook for about twenty minutes. • Fluff rice with a wooden spoon and place in a serving container. • Place chicken and sauce in a vessel and garnish with cilantro, mint, and limes. • Serve family style and enjoy. Sapphire SAPPHIRE'S MENU IS AN IMAGINATIVE MIX- ING OF AMERICAN CUISINE WITH AN ASIAN FLAIR. THE CONTEMPORARY DINING ROOM, SPACIOUS DECK AND FANTASTIC VIEWS OVER GORE CREEK SET A FESTIVE ATMOSPHERE IN WHICH TO ENJOY LUNCH, DINNER OR SOME FRESH OYSTERS FROM SAPPHIRE'S RAW BAR. SAPPHIRE IS LOCATED BEHIND THE CHIL- DREN'S FOUNTAIN IN VAIL VILLAGE. 970.476.2828 Napa Cabbage and Prosciutto wrapped Monkfish; Cabarnet demi, Edamame Puree SAUCE: 6 cups Rich stock - chicken or veal 4 tablespoons Shallot minced 2 cups Red wine 1 tablespoon Celery root 2 tablespoons Butter 1 tablespoon Fennel root (optional) 2 teaspoons Fresh ginger root 2 teaspoons Star anise Preparation: • Melt butter on high, add vegetables. • Saute until slightly caramelized, stir often. • Add wine and reduce by 2/3. • Add Stock and reduce by 2/3. Strain. • Whisk in about 1/2 cups soft butter and 1 tablespoon of chervil. • Do not boil. MONKFISH: 11/2 lbs. Monkfish 4 Thin slices of Prosciutto (Serrano ham, etc.) 4 large Napa cabbage leaves Preparation: • Cut monkfish into 4 equal pcs. (about 5-6 oz. each) • Season with salt, pepper, fresh garlic and herbs. • Place cabbage leaves in salted boiling after for 30 seconds. • Chill in ice bath and drain. • Wrap around monkfish then warn wrap again with prosciutto. • Bush with olive oil and bake 400f for about 12 min. • Let rest 10 min. then cut each into 3 equal pieces 28 « zRestauzants & cRecipes Terra Bistro TERRA BISTRO IS AN UPSCALE URBAN BISTRO WITH A RELAXED ATMOSTPHERE AND A FRESH SEASONAL MENU. THE MENU, WHICH FOCUSES ON USING LOCAL PRODUCE, FREE RANGE MEATS, AND FRESH SEAFOOD, BOASTS SUCH ACCOLADES AS THE DIRONN AWARD AND THE WINE SPECTATOR'S AWARD OF EXCELLENCE. CHEF KEVIN NELSON COMBINES ASIAN, MEDITERRANEAN, & SOUTHWESTERN INFLUENCES AMONG SELECTIONS, WHICH ARE CREATED ONLY FROM THE FRESHEST INGREDIENTS. 970.476.6836 Crab Salad "Tacos" wl Lemon- Curry Pine Nuts, Avocado & Curry Aioli CRAB SALAD: 8 oz cooked lump crabmeat-shredded 2 T minced bell pepper 2 tsp minced poblano pepper 2 T minced red onion 114 tSD minced fresh garlic 2 tsp vegetable oil 2 tsp white wine 12 stigma (or threads) saffron CURRY AIOLI: 1 tSD minced garlic 1 tSD minced shallot 1 T cum powder 112 tsp red curry paste 112 tsp kosher salt 2 tsD fresh squeezed lime iuice 1 tsD sherry vinegar or other light vinegar 1 egg yolk 1 cup olive oil LEMON-CURRY PINE NUTS: 1/4 c raw pine nuts 11/2 tsp curry powder 1 T fresh squeezed lime iuice pinch kosher salt 112 tsp kosher salt 2 tsp fresh squeezed lime juice 1 tsp sherry vinegar or other light vinegar 1 egg yolk 1 cup olive oil TACO SHELLS: 8 wonton skins 191. vegetable oil for frying GARNISH: 112 c alfalfa sprouts 112 c peeled & diced seedless cucumber tossed with w/2 T curry aioli 1/2 c diced avocado 112 c diced tomato t The French Press ONE OF THE NEWEST RESTAURANTS IN THE VALLEY, THE FRENCH PRESS OFFERS NEW AMERICAN-FRENCH CUISINE SERVED IN A FINE DINING BISTRO WITH EUROPEAN FLAIR. THE DINNER ENTREES ARE PRICED REASONABLY AND ARE SIZED TO ENCOURAGE MULTI-COURSE DINING. WE ALSO SERVE BREAKFAST AND LUNCH IN A CASUAL COFFEEHOUSE ATMOS- PHERE. 970.926.4740 Crab Salad "Tacos" wl Lemon- Curry Pine Nuts, Avocado & Curry Aioli cont. Crab Salad Preparation: - In a saut6 pan, heat the canola oil over medium heat. Add the red bell pepper, poblano, onion and garlic and cook for 2 to 3 minutes. • Add white wine and saffron. Simmer briefly so the saffron colors the mixture. • Add the crabmcal and allow to heat through, approx. 3 minutes. • Remove the heat and chill. Crab Salad Preparation: • In a saW pan, heat the canola oil over medium heal. Add the red bell pepper, poblano, onion and garlic and cook for 2 to 3 minutes. • Add white wine and saffron. Simmer briefly so the saffron colors the mixture. • Add the crabmeat and allow to heat through, approx. 3 minutes. • Remove the heat and chill. Curry Aioli Preparation: • In mixing bowl, whisk together garlic, shallot, curry paste, curry powder, salt, lemon juice and vinegar. • Whisk in egg yolk. • Continuously whisking, slowly pour olive oil in a thin steady stream. • The result should be the consistency of mayonnaise with a smooth creamy texture. Lemon Curry Pine Nuts Preparation: • Preheat oven to 32517. • Combine all ingredients and toast in oven until dry. Taco Shells" Preparation: • In a small heavy saucepan, heat the oil to 30017. Maintain temperature using a candy thermometer. • Place on wonton skin in the hot oil. • Using two stainless steel tongs, carefully fold the women skin comer to comer to resemble a two shell. Keep two submerged in the cooking oil until firm and slightly golden, approx. 30 seconds. • Remove from oil and let drain on a paper towel. • Repeat with the remaining wonton skins. Assembly: • Fill each taco shell with I oz. of crab salad. • Top with curried cucumber, diced avocado, diced tomato an alfalfa sprouts. • Garnish. Vanilla Bean Pound Cake VANILLA BEAM POUND CAKE: 1 pound Butter, softened 1 teaspoon Grated lemon zest 1 Vanilla bean 2112 cups Sugar 6large Eggs 4 Egg yolks 1 teaspoon Vanilla extract 1 teaspoon Salt 31/4 cups All-purpose flour STRAWBERRY BEAUJOLAIS SAUCE: 2/3 cup Sugar 114 cup Water 10 whole Peppercorns 1 Vanilla bean 4 whole Cloves 1 Cinnamon stock 1 bottle Beauiolais wine 2 quarts Strawberries, cleaned and 114 cut Pound Cake Preparation: • In mixer with paddle cream butter, vanilla bean seeds and lemon zest until smooth. • Add sugar and blend until smooth. • Add eggs and beat until smooth. • Add all-purpose flour (1 cup) sifted to mixer turned off, then mix to incorporate. • Add next cup of sifted flour, blend. • Add last 1 1/4 cups of sifted flour. Blend to mix. Do not over mix. • Bake at 350 in a buttered and floured pan for I hour and 15 minutes. Sauce Preparation: • In sauce pot combine sugar and water. • Bring to a boil and cook until golden brown (3-6 minutes). • Slowly add wine, caramel, add cloves, cinnamon stock, vanilla bean and peppercorns. • Reduce wine by 1/2 and strain. • Add back to sauce pan and add strawberries. • Bring to a boil and cook for minutes. Then let cool. 29 (aRestauzants & lz--R-ecipes » Toscanini The Wildflower - Restaurant TOSCANINI OFFERS AN AFFORDABLE CONTEMPORARY ITALIAN MENU AND THE FINEST IN ITALIAN WINE IN A COM- FORTABLE YET ELEGANT ENVIRONMENT WITH VIEWS OF THE BEAVER CREEK ICE- SKATING RINK. USING THE BEST ITALY HAS TO OFFER, CHEF CHRISTOPHER DRESSICK AND SOMMELIER OREN WOOL BRING YOU AN INTERESTING, QUALITY FINE DINING AT THE WILDFLOWER GOES FAR BEYOND THE FUNCTIONAL. WE KNOW THAT TRULY AMAZING DINING EXPERIENCES ARE MATTERS OF SENSORY NATURE. SATISFY YOUR SENSES AND DIS- COVER EXEMPLARY DINING AT THE WILDFLOWER. EXPERIENCE FOR EVERYONE FROM COU- PLES TO FAMILIES. 970.476.5011 970.845.5580 Prosciutto wrapped polenta cake with wild mushroom and Marsala gorgonzola cream sauce: Yields 8 servings POLENTA CAKE: 4 cups Water 1 cup Com meal 1/4 cup Grated parmesan 4oz Unsalted butter to taste Salt and pepper Sliced Italian prosciutto as thin as possible THE HALIBUT: 1/2 cup sliced shitakes 1/2 cup diced portabella 1/2 cup sliced porcinis 1/2 cup chopped chanterelles 2 tbsp chopped garlic 1/2 cup Marsala sweet wine 112 cup qorqonzola cheese 1 cup cream 112 cup olive oil 114 cup chopped parsley Polenta Preparation: • In a medium pot bring water to a boil and mix in polenta with a whisk. • Stir frequently till done about 8 minutes, than add butter, cheese and season. • Pour mixture onto a tray, with a rubber spatula spread out so it is even in thickness about a 1/2 inch. Let cool. • When cool cut into rectangular pieces about 2" x 1". • Wrap sliced prosciutto around the polenta and place on a baking tray, cook in oven for 6 - 7 minutes or till prosciutto is crisp. Sauce Preparation: In a medium sautd pan heat olive oil and add mushrooms when hot •. Cook for 3 minutes and then add garlic and let cook for 3 minutes more. •.Deglaze with the Marsala and reduce by half, add cream and cheese and let reduce till sauce is creamy and lush. -.Taste and season, add parsley and spoon over polenta cake. •. Enjoy with glass of wine. Potato Crusted Alaskan Halibut wl Mint-Green Pea Puree, Morel Mushrooms & Brown Chicken Jus MINT AND GREEN PEA PUREE: 4 cups Fresh qreen peas, shucked 1 ounce Butter 112 Lemon to taste Salt and pepper 2 leaves Fresh mint, chiffonade THE SAUCE: 6 ounces Morel mushrooms, fresh cleaned and cut in half 1/4 cup All purpose flour to taste Salt andpepoer 2 teaspoons Garlic, chopped 8 ounces Brown clicked ius, sauce ?-,,..,/ 2 tablespoons Chives, chopped 1 ounce Butter 2 ounces Olive oil to taste Salt and Dapper THE HALIBUT: 4 (6 ounce) Halibut filets, skinless 2 each Idaho potatoes, qrated to taste Salt and pepper Puree Preparation: • Blanch the peas in boiling, salted water until cooked. • Shock in ice bath. • Once cool, fully puree peas in a food processor with half a cup of water. • Strain the puree through a medium china cap and reserve until hal ibut goes into the oven to finish cooking. • Place the purce in a saut6 pan and bring to a simmer. • While simmering, whisk in butter, lemon juice, mint, salt and pep per to taste. • Keep warm for plating. Sauce Preparation: • Season the morels with salt and pepper, then place in the flour and mix well. • Place the morels in a china cap and shake off excess flour. In a medium saut6 pan, heal the oil. • When hot, add the mushrooms and saut6 until crisp. • Drain the oil, leaving he mushrooms in the pan. • Add the garlic and sautb for 30 seconds. • Then add the brown chicken jus. • Bring to a simmer and whisk in the butter. Finish with the chives. • Season with salt and pepper and reserve for plating. Potato Crusted Alaskan Halibut wl MinWreen Pea Puree, Morel Mushrooms & Brown Chicken Jus cont. Halibut Preparation: • Season the fish with salt and pepper. • Mix salt and pepper with the potatoes. • Divide the grated potatoes into four parts and place on the flesh side of the fish (skin side up). • Place the fish (potato side down) into a non-stick, preheated pan with clarified butter. • Cook until the potatoes arc golden on the edges then place in a 350f oven and cook until fish is firm and potato crust is brown. - Remove from oven and pat lightly on a towel to remove excess butter. • Keep warm for plating. Presentation: • Divide the pea puree on four warm plates. Place the halibut on top of the pea puree and equally divide the mushrooms and sauce on the four pieces of fish. • Serve immediately 30 « cRestauzants & aReeipes Two Elk Zach's Cabin GOURMET CAFETERIA ON A GRAND ZACH'S CABIN IS OPEN FOR DINNER TO Butternut Squash Lobster Bisque KALE, TWO ELK IS LOCATED ON VAIL MOUNTAIN AT 11,240 ABOVE SEA LEVEL. TWO ELK HAS 900 SEATS WITH BREATH- THE PUBLIC THURSDAY, FRIDAY AND SAT- URDAY NIGHTS THROUGHOUT THE cont. ROUX: WINTER SEASON; THIS LUXURIOUS LOG 112 lb. 1/9 Ih TAKING VIEWS OF VAIL'S CHINA BOW CABIN IN BACHELOR GULCH OFFERS AND BLUE SKY BASIN. 970.476.5601 DELICIOUS PACIFIC-RIM INSPIRED CUI- SINE. MEET IN THE GREAT ROOM AT THE RITZ CARLTON BACHELOR GULCH AND ENJOY A SNOWCAT RIDE UP THE MOUN- TAIN TO THIS INTIMATE CABIN 970.845.6575 Pork Green Chili veld: 12 servings or one gallon of chili PREP: 15 MINUTES. COOK: 1-1/4 HOUR 21/2 pounds Pork, diced 1 pound Yellow onion, diced 2 ounces Garlic, chopped 2 pounds Canned mild green chiles, diced 2 pounds Tomatoes, diced 2 pounds Hominy, drained and rinsed 1 pound Chorizo 2112 teaspoons Cumin 2 teaspoons Salt 2 teaspoons Black pepper 4 cups Chicken stock 4 cups Beef stock Garnishes: • Chopped cilantro • Sour cream • Diced red onion • Shredded Monterey Jack cheese Preparation: • Cook off the chorizo. When fully cooked, remove and drain on paper towels to remove as much grease as possible. -Add the onion to the pan and cook in the rendered fat of the chorizo until opaque. • Add the garlic and spices and cook for five minutes. Add the pork and cook until slightly browned. • Add remaining ingredients except the hominy and bring to a boil. • Simmer for one hour. • After the pork has reached its desired doneness (it should be yield ing to the bite), add the hominy and cook until heated through. • Return the chorizo to the pot and serve. Butternut Squash Lobster Bisque Yields 8 servings LOBSTER STOCK RECIPE: 3 Ibs lobster bodies 2 yellow onions peeled and chopped 1 bunch leeks washed and chopped 1 bunch celery 6 to 8 carrots peeled and chopped 6 tomatoes chopped 2 tbsp curry powder (optional) Bouquet gami (parsley, thyme and bay leaf wrapped in cheesecloth) BISOUE RECIPE: 1 medium yellow onion 2 garlic cloves 2 large butternut squash peeled seeded 1/2 cup sherry wine 1/2 gallon lobster stock to taste Sall & white pepper to taste Brown sugar 2 tbSD blend oil 1 cup heavy whipping cream 112 pound roux (alternate thickening options potato, rice or bread) 114 lb melted butter for poaching lobster 1 lb lobster claw & knuckle meat Stock Preparation: • Preheat oven to 400 degrees. • In a large roasting pan place the lobster bodies, onions, celery, car rots, leeks and tomatoes. • Roast in oven until vegetables are caramelized around the edges. • Remove from oven and place in stockpot and cover with cold water. • Add your bouquet gami and curry powder and bring to a boil. • Once stock boils lower heat and let simmer 2 hrs. • Remove stock from heat and strain into another container through chmois or screen strainer with cheesecloth. • If not using the stock immediately, cool at once.. Bisque Preparation: Use 8qt stockpot at medium high heat. Add blend oil, once hot; saut6 onions and garlic about 2 minutes. Add the butternut squash, stir and cook about ton minutes. Next deglaze with sherry, cook until liquid is gone and add the lobster stock. Bring to a boil and simmer until the squash is tender. Season with salt, pepper and brown sugar to taste. Remove from heat and blend. Use caution if using a standard blender, so that you do not get burned. There is a possibility bisque can explode when hot. Once blended bring back to a boil and thicken with roux. Finish by adding heavy cream and check seasoning. Strain before serving. Roux Preparation: Clarified Butter All-Purpose Flour • In 1 quartt saucepot melt your 1/2 lb of clarified butter. • Once melted slowly add 1/2 lb of all-purpose flour, stirring constantly to avoid flour balls. Be careful when adding flour so it doesn't boil over. • Cook over low heat for five minutes while stirring, this will remove the flour taste. • Set aside to be used later. GARNISH: Fine chopped chives Cr6me fraiche Chive oil CHIVE OIL: 1/2 c. Blend Oil 112 c. Chives Chive Oil Preparation: • Blend until bright green, strain or serve as is. • Put into clear plastic sauce bottle. CREME FRAICHE: 114 cup Sour Cream 1 tsD Lemon Juice 114 cup Buttermilk to taste Salt Creme Fraiche Preparation: • In small mixing bowl whip together sour cream and lemon juice. • Next add buttermilk until desired consistency is reached. • Put into clear plastic sauce bottle. UTENSILS: 8 at stockpot Standard blender or hand blender Large spoon or spatula French or piano whip Roasting Dan Chinois or screen strainer Cheesecloth 1 of sa0ceD0t 1 small saut6 pan To serve Bisque: • Put saut6 pan on medium low heat with melted butler. • Poach lobster meat in butler until hot. • Using a ladle place 8 oz of bisque into a serving bowl • Garnish with cr6me fraiche and chive oil. • Place butter-poached lobster in center of the bowl, top with chopped chives and serve. 31 • J y • ? f VaiLl Dali • Served fresh 7 days a week! t F . I `?I r 1 \ ?? ? :? ? 'lam ?? ?? • 11 0 1 Colorado's choice for high altitude roasted coffees and the finest hand picked loose-leaf teas. Come visit our new coffee and tea retail outlet store in Minturn. VISIT US ON LINE AT WWW.VAILCOFFEE.COM OR PHONE 800-605-4008 ¦ 1 _ b . I&AU AM ???b?"'Ey: ??fiTION??Av?N-IJE,?SUITE I00?3? ^??^?-•'?- DENVER7:.C.O:,-g0 ' w w w.AMERICANLAMB.COM 27 .1 w ? .?. .: ` _arQ ° ??. , ?,-G:, s? . .w'h?S????-.. `. '?' , .r• a'v.,,w• rr. ? ... ,. ,s<rAMERIN BOMB BO .-,?.t r ,h,.iv!,°? -..` t ?s _•y,?%'L'?'•`-1..,..Y"kJs?L' i. ?` '; _ 'T= ?,,:* }'` ^`?^?.,.,?.. ?cofir°?.'. _41 J A. Benefit For Vail Valley charities ?>> v ? ? ?aste C?ood ...76aste (AVIne ...7aste ?i?e ...2006 ?aste o 11a2l QVineries > > MAj PHA D IMPSl M A W K G r I A' V FINE_EBTATE:OROWN ,WINe?s 2002 Alpha Dominus "Navigator" Bordeau Blend 2005 Alpha Dominus Viogner 2005 Alpha Dominus unoaked Chardonay ,aNwes > > AMICh 2003 Old Vine Zin, Panek Vineyard 2003 Mendocino Pinot Noir 2002 Napa Valley Cab . 2004 Napa Valley Chardonnay ,?"Noles >> ANDREW RICH VINTNER 2004 Andrew Rich Pinot Noir 2003 Andrew Rich Syrah 2004 Andrew Rich Roussanne 2002 Andrew Rich Syrah Reserve 2003 Andrew Rich Pinot Noir Reserve &Notes >> VALE R 2003 Calera Chardonnay Central Coast 2002 Calera Jensen Vineyard Mt. Harlan Pinot Noir 2005 Calera Dessert Voigner Mt Harlan 2002 Calera Reed Vineyard Mt Harlan Pinot Noir 2004 Calera Pinot Noir Central Coast ,z?,,Notes > > amellia '4rs 2003 Camellia Sangiovese Merlo Vineyards Dry Creek Valley 2004 Camelia Syrah Labyrinth Vineyard, Dry Creek Valley 2004 Rosato Sangiovese 2002 Camellia Cabernet Sauvignon Lencioni Vineyard, DCV 2003 Camelia Zinfandel lencioni Vineyard, DCV &Notes >> Cara6ella Carabella Pinot Gris 2004 Carabella Pinot Noir 2003 Carabella Chardonnay 2003 Carabella Chardonnay 2004 "Eve's Garden" Carabella Pinot Noir 2002 "Inchinnan" Carabella Pinot Gris 2004 Notes > > 36 « 90inezies ®RWitb Champagne Nicolas Feuillatte 2001 Chalk Hill Estate Bottled Merlot Champagne Nicolas Feuillatte Cuvee Speciale '95 2003 Chalk Hill Estate Bottled Sauv Blanc Champagne Nicolas Feuillatte Brut Rose 2002 Chalk Hill Estate Bottled Vineyard Secection Pinot Gris Champagne Nicolas Feuillatte Brut "blue label" 2002 Chalk Hill Estate Bottled Chardonnay Champagne Nicolas Feullatte-Palmes d'Or '97 2003 Chalk Hill Estate Bottled Sauv Blanc ONotes > > Chalone Vineyard &Noles > > 1 a Meuvw 2004 Chalone Vineyard Estate Pinot Noir, Monterey County 2004 Chalone Vineyard Estate Pinot Blanc 2004 Chalone Vineyard Estate Chardonnay 2003 Chalone Vineyard Estate Syrah &Noles >> Champagne Henriot Brut Souverain Champagne Henriot Blanc Souveram Champagne Henriot Rose NV Champagne Henriot Vintage 1998 Champagne Henriot Cuvee Des Enchantereurs Notes >> 2004 Vineyard Pinot Noir, Chehalem 2003 Chehalem Reserve Pinot Noir 2004 Chehalem INOX Chardonnay 2004 Chehalem Reserve Dry Reisling 2002 Chehalem Ian's Reserve Chardonnay 2003 Chehalem Stoller Vineyards Reserve Pinot Noir &loles >> Cinnabar 2004 Cinnabar Santa Cruz Pinot Noir 2004 Cinnabar Santa Cruz Pinot Noir 2004 Cinnebar Santa Cruz Mountain Chardonnay 2002 Cinnaber Santa Cruz Mountain Cabernet Savignon 2003 Cinnabar Mercury Rising ,?Noles > > 37 910ineries > > COLUMBIA VjIINEI?Y 2002 Columbia Winery Syrah, Columbia Valley 2004 Columbia Winery Pinot Gris, Columbia Valley 2002 Columbia Winery Syrah, Columbia Valley 2003 Columbia Winery Wyckoff Vineyard Chardonnay 2000 Columbia Winery Red Willow Syrah 2000 Columbia Winery Cabernet Sauvignon, Otis Vineyard o-Notes > > W I N E R V D?7 16'a 2003 Dutton Goldfield Cherry Ridge Vineyard Syrah 2003 Dutton Goldfield Devil's Gulch Vineyard Pinot Noir 2004 Dutton Goldfield Russian River Valley Zinfandel 2004 Dutton Ranch Chardonnay 2004 Dutton Ranch Pinot Noir (aNoles > > HiL'E RS E S T A T E 2002 Davis Bynum "Lindleys 'Knoll" 100% Estate bottled Pinot Noir 2005 Ehlers Estate Sauvignon Blanc 2005 Davis Bynum Fume Blanc, Russian Rivver Valley 2003 Ehlers Cabernet Franc 2003 Davis Bynum,Pinot Noir, Allen Vineyard 2003 Ehlers Cabernet Sauvignon 2003 Davis Bynum Pinot Noir, Russian River Valley 2003 Ehlers Cabernet 1886 @Noles >> ROMAINE SERENE Domaine Serene, Jerusalem Hill Pinot Noir 2003 Domaine Serene Rockblock Del Rio Syrah 2002 Domaine Serene Evenstad Reserve Pinot Noir 2003 Domaine Serene Clos du Soled Chardonnay 2003 ,a,Noles > > ,aNoles > > f 090A,"- 2002 Eola Hills Reserve Syrah 2002 Eola Hills "Wolfhill" Pinot Noir 2005 Eola Hills Pinot Gris 2002 Eola Hills Chardonnay &Notes >> 38 « (ZGPinezies 2003 Far Niente Cabernet Sauvignon 2002 Dolce 2004 Far Niente Chardonnay &Notes > > Foley 2002 Syrah, Rancho Santa Rosa Foley 2004 Pinot Noir Bartell Select Foley 2004 Chardonnay, Clone 76 Foley 2003 Chardonnay, Rancho Santa Rosa Foley 2004 Pinot Noir, Rancho Santa Rosa &Notes > > FRITZ Ferngrove King Malbec Ferngrove Dragon Shiraz Ferngrove Cossack Reisling Ferngrove Majestic Cabernet (a,Notes > > Flowers Vineyard & Winery 2003 Flowers Camp Meeting Ridge Chardonnay 2004 Flowers "Perennial" 2003 Flowers Andreen-Gale Chardonnay 2003 Flowers Camp meeting Ridge Pinot Noir 2003 Flowers Francis Thompson Pinot Noir ,Notes > > Fritz Estate Zinfandel Dry Creek Valley Fritz Sauvignon Blanc Fritz Dry Creek Valley Cabernet Fritz Russian River Chardonnay Fritz Russian River Pinot Noir &Notes > > 2004 Garretson "The Craic" Syrah, Paso Robles 2004 Garretson Roussanne, "The limoid Cior", Paso Robles 2004 Garretson "The Craic", Syrah, Paso Robles 2005 Garretson Viognier, "The Saothar", Paso Robles 2005 Garretson "The Celeidh", Rose', Paso Robles ,Notes > > 39 (AVinezies > > GERMAII - MIN*, [jr+yr ivsr[u DA W NVI 5:: Germain Robin Grappa of Syrah Germain-Robin Old Havana Germain-Robin Select Barrel XO Germain-Robin Single Barrel Pinot Noir @No6es > > 2001 Gloria Ferrar Carneros 1996 Goria Ferrer Royal Cuvee NV Gloria Ferrer Blanc de Noirs 1996 Gloria Ferrer Carneros Cuvee 2002 Jose S.Ferrer Pinot Noir 2002 Gloria Ferrer Blanc de Blancs &Notes > > GRGICH HILLS Grgich Hills Cellar 2003 Chardonnay Grgich Hills Cellar 2002 Merlot Grgich Hills Cellar 2004 Fume 2001 Grgich Hills Cellar Cabernet (aNotes > > HENDRY 1* 2001 Hendry Block 8 Cabernet Sauvignon 2004 Hendry Blocks 4 & 5 Pinot Noir 2005 Hendry Pinot Gris 2003 Hendry Blocks 19 & 20 Chardonnay 2002 Hendry Block 28 Zinfandel &Notes > > r 'u'iat Hula Pinot Gris 2005 Hula Brut 2000 Huia Pinot Gris 2005 Hula Sauvignon Blanc 2005 Huia Pinot Noir 2004 &Notes > > Inniskillin Cabernet Franc Icewine 2004,VQA Niagara Penninsula-'-" Inniskillin Reisling Icewine, 2003,VQA Niagara Peninsula Inniskillin Oak-aged Vidal Icewine, 2004, VQA Niagara Peninsula Inniskillin Reisling Icewine, 2003, VQA Niagara Peninsula Inniskillin Sparkling Icewine 2002, VQA Niagara Peninsula &Notes > > 40 « Q/LPinezies Arta D)o, *sno k?assion J.s I 'Tigncrons LOUIS BERNARD 2001 Kelham Vineyards Cabernet 2003 Kelham Sauvignon Blanc 2002 Kelham Merlot o,Noles > > -- - 0260"M FATTORIA LA MASSA @Noles >> L A? '1t K 2003 Landmark Steele Plow Syrah 2004 Landmark Grand Detour Pinot Noir 2004 Landmark Overlook- Chardonnay ?oles > > 2003 Louis Bernard Gigondas 2003 Louis Bernard Cotes du Rhone Village 2001 Louis Bernard ChEteauneuf du Pape Blanc 2003 Louis Bernard Lirac doles > > enBourgogne-depus'17B7. Louis Latour Volnay let cru Les Chevrets 2002 Louis Latour Chateau Corton Grangey Louis Latour Pinot Noir Domaine de Valmoissine 2003 Louis Bernard ChEteauneuf du Pape 2003 Louis Latour Cotton Charlemagne 2003 &Noles > > 1 14 1 VINE,YAROS?` 2002 Madrigal Petit Syrah 2002 Madrigal Petite Syrah - Napa Valley 2002 Madrigal Merlot - Napa Valley 2003 Louis Latour Puligny Montrache 2002 Madrigal Petite Syrah 2003 Madrigal Sonnet ##63 (Bordeaux Blend) ?aNoles > > 41 22Pineries > > T MARGERUM WINE COMPANY 2004 "Margerum Purisima Mountain Vineyard" Syrah, Santa Ynez Valley 2004 "Margerum Ranch Vineyard", Pinot Cris, Columbia Valley 2003 "Margerum Vogelzang Vineyard" Syrah, Santa Ynez Valley 2003 Margerum Zinfandel 2004 "Margerum Colson Canyon Vineyard" Syrah, Santa Maria Valley oNotes > > MARIMAR ESTATE TORRES FAMILY VINEYARDS 2002 Marimar "Cristma" Pinot Noir, Don Miguel Vineyard 2002 Marimar Estate Pinot Noir,Don Miguel Vineyard 2002 Marimar Estate Chardonnay, Don Miguel Vineyard 2004 Marimar "Alisos Vineyard" Pinot Gris, Santa Barbara County 2002 Marimar Estate Pinot Noir, Don Miguel Vineyard ,a,Notes > > Marshal Family Wines 2003 Marshal Los Carneros Pinot Noir 2003 Marshal Napa Syrah 2004 Marshal Duarte Barbera Rose' 2003 Marshal "Dobles Lias" Chardonnay, Don Miguel Vineyard &Notes > > 2003 Melville Estate Syrah - Santa Barbara 2003 Melville Donna's Syrah - Santa Rita Hills 2004 Melville Estate Pinot Noir- Santa Rita Hills 2004 Melville Carrie's Pinot Noir - Santa Rita Hills &Notes >> ro"oa?aN n.a MOST & CHANDON C H A M P AG N E Moet & Chandon NV Rose Moet & Chandon Nectar Imperial Moet & Chandon Vintage Brut Imperial 2004 Melville INOX Chardonnay - Santa Rita Hills Notes > > ICI V is 2004 Moshin Pinot Noir Russian River Valley 2003 Moshin Pinot Noir, Lot 4 selection, Russian River Valley 2004 Moshin Pinot Noir, Tusi Vineyard Dry Creek Valley &Notes > > 42 1?INIl?? (?9 Napa Wine Zinfandel Napa Wine Cabernet Sauvignon Napa Wine Pinot Blanc c,D,Noles > > MOUNTAIN VINEYARDS oNoles > > Qv.Fh 2002 Richard Partridge Cabernet e-No les > > (Minezies 2002 Qupe Syrah "Bien Nacido Hillside Estate" 2004 Qupe Syrah "Central Coast" 2004 Qupe Syrah "Bien Nacid Vineyard" 2005 Qupe Viognier "Ibarra-Young Vineyard" &Noles> > . 'N' d Premium Purl..ines Quinta de Roriz, Reserva (DouroValley Red) Graham's Six Grapes (Ruby Reserve Port Blandy's, Alvada (Syr Old Buagl/Malmsey Madereira) ~~@iwoles > > R ENwooi) Renwood Port Renwood Select Series Voigner Renwood Amador Barbera &Noles > > 43 (Minezies » osenblums C L L A R S 2003 Rosenblum Sonoma Hillside Syrah 2004 Seghesio Pinot Grigio 2004 Rosenblum Pickett Rd Petite Syrah 2004 Seghesio Home Ranch Zinfandel 2003 Rosenblum Eagle Point Zinfandel Renwood Grandpere 2004 Seghesio Cortina Zinfandel 2004 Rosenblum, Sonoma Valley Zinfandel Maggies Reserve 2004 Rosenblum Rockpile Petite Sirah ?otes » 2005 Rosenblum Viognier California Kathy's Cuvee &Notes >> Steele Pinot Blanc Steele Shooting Star Blue Franc 2003 Rutz Dutton Ranch Pinot Noir Steele Shooting Star Barbera 2003 Rutz MGC Pinot Noir Seghesio Old Vine Zinfandel 2004 2003 Rutz MGC Chardonnay Steele Stymie Merlot &Notes > > Steele Writer's Block Syrah &Notes > > Salexis Winery 2003 Stolpman Vinyards Hilltops Syrah 2001 Salexis Merlot 2003 Stolpman Sangiovese 2002 Salexis Merlot 2003 Stolpman Estate Syrah 2002 Salexis Chardonnay 2003 Stolpman La Croce &Notes >> oNotes >> 44 « Qvinezies TALISMAN 2002 Talisman Russian River "Ted's Vineyard" Pinot Noir 2000 Talisman Russian River Pinot Noir 2002 Talisman Carneros "Truchard Vineyard" Pinot Noir 2002 Talisman, Sonoma Coast "Thorn Vineyard" Pinot Noir 1995 Talisman Carneros Pinot Noir dates > > 2004 Terra Rouge Enigma, Sierra Foothills 2002 Easton Zinfandel, Estate Bottled 2003 Terre Rouge Viognier 2002 Terra Rouge Syrah, Sentinal Oak Vine 2001 Easton Cabernet Sauvignon, Estate ,1lotes > > Pinot Gris Pinot Noir Rose' Pinot Noir Estate ales > > Villa Creek, Mas de Maha, Paso Robles, 2004 Villa Creek, Avenger, Paso Robles, 2004 Villa Creek, Garnacha, Denner Vineyard, Paso Robles, 2004 Villa Creek, Willow Creek Cuvee, Paso Robles, 2004 @Notes > > left& VI LLA MARIA ESTATE NEW ZEALAND 2004 Liberty School 2003 Austin Hope Syrah 2002 Treana Westside Red, GSM Blend 2002 Treana White 2001 Treanna Red &Notes >> 2004 Villa Maria Private Bin Merlot Cabernet 2004 Villa Maria Clifford Bay Reserve Sauvignon Blanc 2005 Villa Maria Private Bin Chardonnay 2005 Villa Maria Cellar Collection Sauvignon Blanc 2005 Villa Maria Private Bin Riesling (aNotes > > 45 7ransportation At the base of Vail Mountain, 150 yards from the Gondola. Antlers at Vail The Antlers is renowned for is friendly atmosphere and unsurpassed mountain views. The Antlers offers spacious and luxurious condominiums at hotel room rates. Conference facilities for ten-I50 people. 1.800.843.8245 Evergreen Lodge, a full service hotel, is the ideal setting for a memorable vacation in Colorado's beautiful Vail Valley. Located between LionsHead Evergreen Lodge and Vail Village on the free Town of Vail bus route, the Evergreen Lodge is only one stop, to the LionHead Gondola. I.800.284.VAIL The Galatyn Lodge is an elegant, intimate property offering high-end con- The Galatyn Lodge dominiums to the discriminating guest. Located one block from the Village core, we are just a short walk to shops, restaurants, lifts and the Ford Amphitheater. Smoke-free, air-conditioned, and handicap accessible. 1.970.479.2418 The Lift House is located 73 seconds from the LionsHead gondola. We The Lift House have two restaurants... so we don't qualify as a fat-free hotel ...but that's all the more reason to stay in our studio apartments complete with fireplace, kitchen and private balcony. 1.800.654.0635 Soak up the breathtaking, mountain views with our luxurious accommoda- Vail Cascade tions overlooking the tranquil gore Creek. Indulge your senses at Aria Spa & Club; delight your palette at one of Vail's forest restaurants, Chap's Grill Resort & Spa & Chophouse. Lounge by our heated pools, and experience over 50,000 square feet of versatile meeting space. 1.970.476.7111 TASTE OF VAIL is pleased to host the 2006 event in conjunction with Vail Marriott the Vail Marriott Mountain Resort and Spa. Recent renovations include air conditioning, a new exterior, upgrades to the lobby and improved gue- Mountain Resort strooms with more living space in each room, fireplaces in 40% of the gue- and Spa strooms, kitchenettes in suites, four-component granite bathrooms and with princess soaking tubs. The property also has a European Spa, indoor/outdoor pool & hot tubs, restaurant and bar. 1.800.648.0720 or 1.970.476.4444 These spacious condominiums and town homes are located four miles east of Vail Village on the free shuttle route. Each contains a fireplace, full kitchen and gorgeous views. Amenities include Jacuzzis, weight room, out- door tennis, swimming pools, saunas, steam rooms, and more! I.800.428.4840 7ransportation BUSES Please use the free Town of Vail bus system for a safe and worry free evening. There is an in town bus that runs between Vail and Lionshead every I0-I5 minutes. Please DO NOT drink and drive. For further details consult the bus schedule or ask at the Taste of Vail Registration Desk. Their convenient reservation system can be accessed by calling toll-free I-800-525-6363 or visit the website at wwwcmex.com. Taste of Vail participants can receive a 40% discount mentioning the group code "TASTE" when placing reservations. PARKING Parking is very limited in Vail. Please use the free bus system whenever possible. TAXIS Vail Valley Taxi, 970-476-TAXI (8294) LODGE SHUTTLE Check with your hotel for a complimentary lodge shuttle. AIRPORT SHUTTLE For private, customized travel, Premier VIP Transportation is your ultimate choice. The Cadillacs and Suburbans are equipped with leather interiors and beverages, with the larger vehicles offering VCR's. REGISTRATION INFORMATION Vail Marriott Mountain Resort & Spa. Programs, tickets, winemaker dinner menus, souvenirs, transportation and general information are available. VAIL MARRIOTT MOUNTAIN RESORT & SPA - main number: 970-476-4444 COLORADO MOUNTAIN EXPRESS offers door TASTE OF VAIL - to door airport service to most every lodging destination in main number: 970-926-5665 Vail, Beaver Creek, Aspen and Snowmass, with a fleet of over 100 late model ten-passenger vans. Q 6 @AVecial hanks & @?pansazs SPECIAL THANKS TO THE FOLLOWING PEOPLE AND ESTABLISHMENTS: owwjor @3'ponsors > > KEVIN FOLEY & BUD O'HALLORAN Mountaintop Picnic AMY FRI117-OBERLY Administration JIM LAY Seminars _DONNA LAPORTO Grand Tasting DAVID SANCHEZ Apres Ski Tasting TOM RUIKKA, JANA MORGAN & DEB STANSELL Colorado Lamb Cook Off MICKEY WERNER Auction SCHOTT ZWEISEL WINE SPECTATOR CIGAR AFFICIONADO AMERICAN EXPRESS AMERICAN LAMB BOARD VAIL MARRIOTT MOUNTAN RESORT & SPA VAIL RESORTS TOWN OF VAIL LODGE AT VAIL COLORADO MOUNTAIN EXPRESS VAIL DAILY BENTLEY Continued Next Page @?pecial 76hanks c$ @?Ivvnsors Other (Z?ponsors AVID ONLINE DESIGN / POWERCARD KITCHEN COLLAGE GAME CREEK RESTAURANT SONNENALP RESORT & SPA RITZ-CARLTON, BACHELOR GULCH BILLY'S ISLAND GRILL HERTZ RENTAL CAR KVBA TV8 KZYR THE ZEPHYR THE HOME DEPOT THE TAP ROOM VAIL MOUNTAIN COFFEE & TEA COMPANY VAIL TRAIL WINE NEWS And to all of the volun- teers and many others not mentioned that have contributed to the suc- cess of this year's event. ROSEN MEAT GROUP STAUB 6Dast &3enePciazies >> IN THE PAST IS YEARS, MORE THAN $280,000 HAS BEEN DONATED TO LOCAL CHARITIES. PAST RECIPIENTS HAVE INCLUDED: BORDER TO BORDER USA ,2odgitt y c7)azlnea EAGLE COUNTY HUMANE SOCIETY ANTLERS AT VAIL EAGLE RIER YOURTH COALITION THE LODGE TOWER GORE RANGE NATURAL SCENCE SCHOOL THE GALATYN LODGE HOME HEALTH CARE & MOUNTAIN HOSPICE THE LIFT HOUSE CONDOMINIUMS JOHNSON & WALES UNIVERSITY VAIL MARRIOTT MOUNTAIN RESORT & SPA LITERACY PROJECT VAIL CASCADE RESORT & SPA RED RIBBON PROJECT VAIL RACQUET CLUB RESOURCE CENTER OF EAGLE COUNTY SIMBA RUN SHAW REGIONAL CANCER CENTER VAIL REAL ESTATE VAIL VALLEY JAZZ FOUNDATIONS YOUTH FOUNDATION ef -9- ART ve? ro 7 MEN y._ ?. - of ? va, AR, „' 4----! - imp- Q- - ------------- VA s - y D " i??? W-Jao wdlm- "d; C .? • '? r? ?? ?' ? =?? `1 .. ?... ? ?? ?? _ x .?: . .? ?„?? .? ?_: _= -_ -? ?- ,,? r ?'. f U b ? '_? t s ??'? FOOD FEs v r JAL IS ALL ABOUT VAIL Taste of Vail M06 Pap 3 BY WREN WERTIlV L 's easy to get used to world-class siding, our-star restaurants and a small-town - - vibe, but not everyone gets to live in a - destination ski resort. For the 16th consecutive year, Taste ofVail, the food-and--1 _2 wine festival that celebrates local cuisine and fine wines, shares the Vail lifestyle with, the world. For three days, 5,000 locals, visitors and 3= r journalists converge upon the town, sam- pling food, drinking wine, watching live cooking demonstrations and attending 3 seminars on topics from chocolate to 3 90 = F r . _ pivot noir. ? ? f • "One of the epiphanies I had is that _ d Taste ofUail really isn't a wine event, saysTJ Armstrong, owner of Blu's restaurant and za: n ?b one of the festival's founders. "Food and wine are only two elements of ,a lifestyle where we can indulge ourselves." = "71 A. iz4_ major element of that lifestyle is the A ,- camaraderie of a small town, and-the will-_ _ . ra 0- _ x ingness to jump in and have a good time. "Hey, I love to put on a party," says tioned as the ultimate apres ski party, "it takes some effort to get there," says The Mountahft Geordy Ogden, executive chef of there's a giddy feeling to the event. Kevin Nelson, executive chef of Terra Picnic is Taste of SaddleRidge. "It's what I do best.- "This is a time where everyone in the Bistro. It's an exercise in logistics to schlep VaWs sere valley can come together,' "says Collin _ all of the tasty morsels and serving set-ups event = snow or THE TASTINGS Baugh ofToscanini."It's a good opportunity first to the gondola and then to a snowcat. shine. . There are three events where chefs roll out for local chefs to show off." "But it's such a fun time-everyone's two-bite tastes while vintners pour a swal- The Mountaintop Picnic is, the signature always in high spirits." low or two of vino: the Apres Tasting, the event for Taste of Vail. Located at the top of Paul Ferzacca, chef-proprietor of La Mountaintop Picnic and the Grand Tasting. Eagle's Nest at-10;350 feet above sea level, Tour, agrees : r The Apres Tasting delves into life beyond. the venue provides a 360-degree view of "It's a lot harder, but it's a lot more fun, " cha.idonnay, cabernet and merlot. Posi- the surrounding mountains. he says... See Local Flavors, page 4 1HE SECOND _ - = 4 I n o tnendly tastin i„airs [ COMING OF LAMB ready to LSSUe the challenge Thomas j _., Mme schefs I ea I I take n to heart "Executive M At whip your4ss this year" aff ,W Of all C< )lor do products, lamb is gtucklva becom- Chet Steven Topple of Beano's and Face ttve Chi f " Wh does Newstead, rergnmg wstead;vebeen'bantenng for week rig `thy 11L0_st famous, rivalrng =Western 5lupe Thomas Ne ha yq.u s competition, have to say? - _V1 Bache ?Eor Sheer street creds So rt's fittin that about the en dm ",competition, tradrng insults an i . Rr `'Brui ouriron, Step en,:becaus 1 Taste` f Vail organ zers ad`ded'the Lamb Cook Uff egging each oth& na'K Wring youup to the lih p last year. Several `local chefs will line "Most peopl6brarseyit, 'roast-it- says Toppit Y(I0 matterlthe.winner, folks can s N - 41 f Gore Creek Dnve and Bridge Streetto co- petevfor about leg of lamb; the cut.all chefs wrll be prepay taste the goods; as the chefs provrde the a'amb guni title m a live e061 compeon m B g. ut I veg `° s rygood th g gomgth>syeai of a ve 4 the pu, c an d one to the:Iudges ` w Twerity ,vulerres will be scattered about, provrdrng It's a-_-surprise, so I can't tell you about it But I'm , Y 4 x3? kin< of last e I'm ?oiula how up and l 600 tastes o Page 4 Taste of Vail 2006 1 f 44 v} Ott, ??'t"? .? r,F x. R utcih? but t u?ine y* °. 'Wegfelt (here was?such an extra Su ,n Fntz, president,otgTaste?V (??ardens, Mrdei R? tro tMountaum Hosp Protect Meet theWila i x?pedI onary v earr Rtti()urce,Center :of?E h n n;an 44 1 Mountai _17he best part abc ri I iys?I?ch I-ell o Lug ?I?, ??ru ?,perate, do -11, t w ii-was,antex ?1CI;11(hi?t??`Cl?cmt17I thii;i?lh4- ?un? 13 I 1CJ1iJ%,1., ` Pa mbut td lch (c,t OWfP t a 1.6 LOCAL FLAVORS Continued from page 3 Sometimes it snows, sometimes it's all sunshine, last year there was a tussle with lightning-that's just mountain weather. "You're outside, you don't know what you're going to get," says Tim McCaw, exec- utive chef of Zach's Cabin. "It's a great time of year; we just get to go and have fun." The Grand Tasting is just what it sounds like-the mother of all tastings. While most restaurants usually choose to do either the Apres Tasting or the Mountain- top, everyone shows up at the Grand Tast- ing. And they usually save the big guns for last, as do the vintners. "I know a lot of chefs, but I hardly get to see them during the season," says Quintin Wicks, chef de cuisine at Juniper."It's nice to get out of the kitchen and see everybody. Besides, the wine is tasty." Though on some level Taste of Vail is about educating visitors about what the val- ley has to offer, when chefs line up side by side offering their creations, they'd just as soon wow each other as please the public. Visitors luck out by sheer F.,,_;.amity. "These restaurants are fiercely proud of their food, of what they're doing," says Ferzacca."And they should be." SOMEONE'S IN THE KITCHEN The guest chef program has expanded from one national personality to three: Rick Moo- nen of restaurant rm at the Mandalay Bay Hotel in Las Vegas, Martial Noguiere of one sixtyblue in Chicago and Jennifer Jasinski of Rioja in Denver. "We've got three great chefs coming to our backyard; "Armstrong says."We have an opportunity to taste what they can do. Not only do we not have to travel, but it's prob- ably less expensive than going to their restaurants, not to mention the wine. These are wonderful experiences that just fall in your lap." Guest chefs will each participate in a showcase dinner, where they're paired with four local chefs and everybody prepares a course. They'll also lead a cooking seminar. It will play like a cooking show with a bonus: At the end, whoever is watching gets to eat what's just been demonstrated. Taste of Vail runs Wednesday, April 5 through Saturday, April 8. For more information or to purchase tickets visit www.TasteOfVail.com. The Apres Tasting explores life beyond chardonnay, metiot and cabernet. Taste of Vail 2006 Page 5 1 _1 W-,L i ;. X. L potatoes, garlic spin rice and nori with lemon-thyme Napa salad, R0-9QZus for award winning s?? ??_;d with panache m ilti cultural?cuisine , in our energetic bistro atmosphere. SAMPLING FROM OUR MENU = FIRST COURSES a lartore 'Napoleon" with avocado, passion fruit ond=N%csabi ?r i beef lettuce wraps with toasted peanuts and sweee hi[i dipping sauce spiced duck confit-bacon and apple salad, yuzu piCW;`ioasted almonds ' t .., _: :ettpotato ravioli, mixed greens, toasted walnuts andA?iaish Gorgonzola - AMAIN COURSES g orado lamb chop`stpmb'ancl goat cheese "Stroganoff, grilled onion x - Wng wow TWO WINE SEMINARS BRING GRAPE UNDERSTANDING BY WREN WERTIN I is not all about indulgence. Educational ' seminars play a key role in the spirit of !+ Taste of Vail. From tea to umami, anything having to do with beverages, food, flavor A`?± or enjoyment in general is fair game. "I think we're getting better and better, ' says Cary Hogan, owner of Avon Liquors and board member for Taste. "There's always something new." _Every year, Cigar Aficionado leads a seminar on pairing cigars with spirits. This year, they're delving into whiskies from around the globe. At its finest, chocolate represents an artisan tradition with exacting standards. This year, attendees will be lead through a tasting of chocolate and port. Sake isn't just for sushi anymore. The food-friendly brew is -being served on wine lists across the country. Christopher Golub, sake sommelier at swimclub 32 sake bar in Denver, will educate attendees on how to navigate a sake list. As always, there will be a couple of wine seminars. This year, the pinot wave is alive and well, thanks to indy breakout hit"Sideways." "'Sideways' really brought the grape into the national eye," says Steven Teavers, sommelier at Ludwig's."It's tough to grow, it's fickle. And it's also the holy grail of grapes for winemakers." For the seminar, winemakers from France, Australia, New Zealand, Oregon and California will form a panel. They'll be pre- sented with questions, which they ll answer. "They'll compare terroir, styles, countries and talk about what makes their pinot unique,"says Hogan. The Throw-me-a-Rhone here seminar will be focusing on the wines of the Northern Rhone, particularly syrah. "We'll look at the different growing climates and terroir for Rhone varietals,"saysTeavers."In addition to France's syrahs, Oregon, Cali- fomia and New Zealand's syrah offerings will be discussed. "We'll talk about what makes syrah such a great grape,"says Hogan. For seminar times, please consult schedule on pages 10 and 11. Page 6 Taste of Vail 2006 VAIL'S RESTAURANT CULTURE COMPr. ii itS ON A NATIONAL LEVEL BY WREN WERTIN C porting a collective 20 Wme Spectator awards and dozens of guest spots at the James Beard House, Vail Valley chefs and restaurants have the kind of credibility that extends beyond county lines... "More and more, Vail is becoming a din- ing destination," says Kelly Liken, chef- owner of the restaurant that:' bears ' her name. "I think Vail has a lot to offer in terms of quality,"says Geordy Ogden, executive chef of SaddleRidge. Based on recorded zip codes from ticket sales, of the 4,000-plus attendees for last year's festival, only 14 percent were from Eagle County while 30 percent were from elsewhere in the state. Fifty-four percent See Vail Foodies, page 8 fie Oje TO MV7__,i7 Z' a (R ? tR n b, I u-. - , m,, MRY OF A HOBBY GQNE Founded in 1978 by veterinarian, Dr. Kent Rosenblum, the winery has evolved from basement winemaking to our current facility in Alameda. Rosenblum is now a world-class winery, producing award-winning Single-Vineyard Zinfandels and Rhone varietals such as Syrah, Petite Sirah, Viognier, Marsanne and Roussanne. With dozens of 90+ rated, critically acclaimed, big & bold wines, Rosenblum should not be missed!! Gold Medal winning, 90+ rated wines from Sonoma, Napa, Mendocino and Paso Robles. This is a "Zinfandel Lovers Paradise" with our famous single-vineyard Zins Discover our award-winning Rhone Varietals and Dessert Wines. for more information on our wines, visit www.rosenblwnce,Uars.com- or stop by our festival booth All hands on deck. During the Chefs' Showcase Dinners, chefs help each other plate their courses. - INTRODUCING - r THE RESIDENCES AT PARK HYATT BEAVER CREEK@ A HYATT VACATION CLUB RESORT IN THE PARK HYAl"It BEAVER CREEK. THESE 15 LUXURY RESIDENCES ARE BEING SOLD IN 1/20th DEEDED SHARES THAT INCLUDE A FIXED WEEK DURING THE WINTER AND UP TO 10 DAYS IN THE SUMMER. FLEXIBLE AND. CONVENIENT OWNERSHIP ALSO ALLOWS YOU TO TRADE TO OTHER HYATT VACATION CLUBS. PRICES START AT $59,000. FOR INFORMATION, SEE YOUR REAL ESTATE BROKER, VISIT OUR SHOWROOM LOCATED NEXT TO THE CONCIERGE DESK IN THE PARK HYATT, CALL 970.748.5411, OR VISIT WWW.THERESIDENCEsATPARKHYATTBEAVERCREEK.COM. - NOW ACCEPTING RESERVATIONS - R h ? ?4 161 ARTIST'S ILLUSTRATION l r 141 M ARTIST'S ILLUSTRATION •ffi 1Gi ARTIST'S ILLUSTRATION This ad does not constitute an offer to sell to or the solicitation of an offer to buy f rom residents of any jurisdiction which requires registration of the property or the developer, or both, and in which registration has not been sought or approved. This offer is made in compliance with the law of the jurisdiction where the project is located and is subject to change, withdrawal or termination without notice. The developer makes no warranty or representations, expressed or implied, of the accuracy or completeness of the information contained within this ad 1. A RARE OPPORI'UNITY TO ENJOY VACATION OWNERSHIP Page 8 Taste of Vail 2006 VAIL FWDIES Continued from page 6 come from states other than Colorado and 2 percent are international visitors. People travel for the festival. "The food culture here is very unique," says Thomas Newsted, executive chef of Game Creek Restaurant. "We've got a lot of good chefs with different backgrounds, so there's a lot of diversity." Taking a cross-section of participating chefs, it's obvious Newsted is correct. Steven Topple - of Beano's ' hales from England, Richard McCreadie of Remington's is from Scotland, La Tour's Paul Ferzacca began in Chicago and Newsted started in Florida before moving to upstate. New-York. They re interested in a variety of ingredi- ents, : culinary- styles. "and: techniques: 'At - Grouse Mountain Grill, Ted Schneider is jazzed about confit meats, which are cooked in, their own fat. Geordy Ogden of Sad- deRidge is interested in kaffir lime and galanga, while McCreadie is committed to educating children. about the diu..ce between food out of the box and home- made goods. Sapphire's Peter Millette is focused on organic and local products-most Vail Valley chefs are-and Charles Hayes of Toscanini has brought back traditional, Old World "One of the beautiful things is that,it's a taste of Vail, not a taste of NewYork" Kelly Liken preparations with fresh ingredients. Every- '.bodyhas..their own holy grail. "I think it's revealing that a lot of these guys locally are in the same league as the famous guest chefs," says TJ Armstrong, owner of Blu's restaurant, festival founder and driving force. Within the restaurant community, there's a sense that everybody benefits from the excellence around them. "We're all in -this together, ' says Terra Bistro's Kevin Nelson."To keep Vail a dining destination, we all contribute. The. better we all, are, the bigger a draw we are for the food community." Taste ofVail is unique among the F'c" der food and wine festivals across the nation for two reasons:,It's locally owned, and they're not stingy with the food. "What is atypical about this event is that there's a lot of food," says Armstrong. "At most wine events, you get two different col- ors of cheese and a wafer.", When a national publication picks up a festival, the advantage is an abundance of advertising and exposure. But they can also change it so that it bears little resemblance ` to the town it once celebrated. "One of the beautiful things is that it's a taste of Vail, not a taste of NewYork in Vail," Liken says. DNU ~ - .? ? 1 t( ' "IN E' 1 #. ? - saSa j. d>+ 'P'i '4 ? It X_a -4 __ o T61701-- VI .07 ¢C?, _ 5 r s ?? t s. ?. 6 ADVENTURE, FUN AND FAMILY-= ALL KEYS TO THE GOOD LIFE. They're yours at Brightwater Club, a private community like no other in the.heart of the Colorado Rockies. Sit on the porch of your mountain home, coffee in hand, taking in a typical Colorado, summer- morning - dawn over the nearby Sawatch Range, a father and son fishing along Gypsum Creek, golfers warming up on the. nearby driving range of Robert Trent Jones Jr.'s newest Colorado course. ?v from the lifts. Brightwater Club, tucked in its own corner of the lush Gypsum Creek Valley, is a very private recreational community comfortably within reach combining convenience and refined luxury with natural alpine beauty for every generation of your family. WITH SO MUCH TO DO AT BEIOHTWATER CLUB} NOW 16 YOUR WINDOW OF OPPORTUNITY. VISIT US TODAY JUST FOUR MILES UP THE BEAUTIFUL GYPSUM CREEK VALLEY. Throughout the winter, your living room views a winter wonderland, with cross-- CALL BRIOHTWATER CLUB OR YOUR PRE96NAL BROKER... AND EXPERIENCE A BRIOHTWATER country skiing, snowshoeing or horseback rides right outside your window. Just ADty _E TODAY, minutes from Colorado's finest world-class ski resorts of Vail, Beaver Creek and Aspen, members enjoy their own private Mountain Club at Beaver Creek, just steps 9'J0-77.7-1700 I) WWW.LIVEBRIGHTWATER.COM a m = u@@ Lai@ SOW 7o Da'mo YA da» sa voW to ; !r ! ± .r y Jqi ?_ ti_ , iY, o??n r s: s?orsm? ncc?rar?r ror ar YAL-a ?? t nafr aa? ?i by i a rte >? log _ I Page 10 Taste of Vail 2006 TUESDAY, APRIL 4 Festival Registration Noon-6.p:m. Vail Marriott Mountain Resort &. Spa, Lionshead Chefs' Showcase Dinner & Live Auction 5=10 p.m. Game Creek Restaurant, Vail Mountain THURSDAY, APRIL 6 WEDNESDAY, APRIL 5 Festival Registration Festival Registration 9 a.m-5 p.m. Noon-6 p.m. Vail Marriott Mountain Resort & Vail Marriott Mountain Resort'& Spa, Spa, Lionshead Lionshead Cooking Seminar with Special Events Guest Chef Jennifer Jasinski Second Annual Colorado Lamb Cook-Off - -lncl'dded In,.Festival Pass 3:30-5:30 p.m. 10:30 a.m=Noon Gore.-Creek Drive/Vail Village The Vail'Marriott Mountain Resort & P. Spa, Lionshead Pinot Noir Seminar Included In Festival Pass 1-2:30 p.m. Vail Marriott Mountain Resort & Spa, Lionshead Apres-Ski Tasting Included In Festival Pass 3:30-6 p.m. The Lodge at Vail, Vail Village Cigars & Whiskies: A Global Review Included In Festival Pass 6:30-8 p.m. The Tap Room, Vail Village Chefs' Showcase Dinner & Live Auction 7-10 p.m. Sonnenalp Resort, Vail FRIDAY, APRIL 7 Festival Registration 9 a.m.-5 p.m. Marriott Mountain Resort & Spa Cooking Seminar with Special Guest Chef Rick Moonen Included In Festival Pass 9:30-11 a.m. Vail Marriott Mountain Resort & Spa, Lionshead FRIDAY, APRIL 7 (continued) Mountaintop Picnic Included In Festival Pass 12:30-3 p.m. Top-of Vail- Mountain, access-via Eagle-. . 'Bahn Express Gondola, Lionshead Chocolate & Port Seminar Included In Festival Pass 4-5:30 p.m. Vail Marriott Mountain Resort&:Spa, Lionshead :,A Bridge to Japan: The New,World of Sake - Bar Chefs'-Mix-Off Included In Festival Pass Included In Festival Pass Noon-1:30 p.m. 4-5:30. p.m. Vail Marriott. Mountain Resort & Spa, Billy's Island Grill, Lionshead Lionshead ; Chefs' Showcase Dinner & Live Auction 7-10 p.m. Ritz-Carlton, Bachelor Gulch SATURDAY, APRIL 8 Festival Registration 9 a.m-7 p.m. Vail Marriott Mountain Resort & Spa, Lionshead Throw-Me-a-Rhone Here _ Included In Festival Pass , 3-4:30 p.m. Vail Marriott Mountain Resort & Spa., Lionshead The Annual Grand Tasting, Auction and Dance Included In Festival Pass 7 p.m-Midnight Vail-Marriott Mountain Resort & Spa, Lionshead Cooking Seminar with Special Guest Chef Martial Noguier Included In Festival Pass 9:30-11 a.m. Vail Marriott Mountain Resort & Spa, Lionshead A Taste of Vail 2006 Page 11 Page 12 Taste of Vail 2006 THREE NATIONALLY ACCLAIMED CHEFS JOIN 16TH TAb i im OF VAIL BY WREN WERTIN This year, instead of limiting themselves 1 to one guest chef, the Taste of Vail board has invited three: Marshal Noguier, Rick Moonen and Jennifer Jasinski. . "Over the years we've met world- renowned chefs at Taste of Vail," says Kevin Nelson, executive chef of Terra Bistro. "I find it rewarding and exciting because most of the people who come in are really well known, and we get to work with them." In addition to serving one course during a five-course chefs' showcase dinner, each chef will lead a cooking seminar. Modeled on a cooking show, attendees will get to sample what each chef teaches at the end ': .Thursday; of the seminar. Wineries will be pairing wine with the samples. `Chefs?`stii RICK MOONEN Rick Moonen, executive chef and creator of the restaurant rm complex at Mandalay Bay Resort and Casino in Las Vegas, will help open the festivities with the first of three Chefs' Showcase Dinners. He'll provide one of five courses at Game Creek Restaurant, which will also include Chap's Grill & Chophouse, Ocotil- lo and The Wildflower. "Really, I'm sort of a last-minute pro- crastinator; but in the arena I work in, that's perfect," says Moonen. The chef often See Chefs, page 13 5 p" m R i3 dinner with; Jennifer Jasinsld, %, e Ritz?Carltoh, Bachelor Gulch 4p ay, April 7, 5 p.rn€. okll seminar *11th Jennifer Jasinski I Marriott'_Nlountain=-Res6M& Spa k irsday, Aphi-0;-,10.30-a.m. h clang seminar wfi? Rrdc Moonen I,Mai'riott' Mountairi?Resor#?&'Spa lay„April 7, 9:30 4m- i, Coolaing seminar wit MartialgNogurer , Nail Marriott Wuntam =Resort & Spa S Saturday, April 89 30a m Taste of Vail 2006 Page 13 (tick Moonen CHEFS Continued from page 12 changes his menus on a daily basis, going for what's freshest. A nice concept, but dif- ficult to maintain in reality. Moonen is driv- en. A contributing editor to Food & Wine Magazine, he's a frequent guest at the James Beard House and Macy s De Gustibus Cooking School. "But this is a totally new experience,"he says."I jumped at the opportunity just to be a part of it. I'm from the East Coast, so for me to be able to come out west and be a part of what's going on out here is a great opportunity" "Rick Moonen is a great chef," Ferzacca says. "He's a driving force behind sustain- able seafood." For his seminar, Moonen will educating the public on the seafood cookery tech- niques that have made him famous, as well as the important factors of maintaining a plentiful, sustainable supply of fish and seafood for generations to come. MARTIAL NOGUIER "Martial Noguier is just phenomenal," Ferzacca says. "He's worked for the best chefs in the world. He's got a very French background." Chef of one sixtyblue in Chicago, Mar- tial Noguier's cuisine strikes a balance between distinctive modernism and high cuisine, tempered by an inherent under- standing of the palate. One sixtyblue was named one of the country's best new restaurants by Esquire and Bon Appetit magazines, while Noguier totes around three stars by critics at the Chicago Tribune, the Chicago Sun-Tunes and Chicago Mag- azine. Noguier will join chefs from Ludwig's, La Tour, Terra Bistro and Sapphire in his Chefs' Showcase Dinner at the Sonnenalp. ... "I'm happy and honored to participate," he says. Chef Noguier will demonstrate his trademark, French-inspired cuisine during his seminar. See Chefs, page 14 r y?, _ 4-- 22 , _ Martial Noguier AC 2 CHEFS Continued from page 13, JENNIFER JASINSKI The.Taste' of Vail board specifically wanted someone from the Front Range; and Jen- nifer Jasinski, co-owner of LoDo hotspot Rioja, was a natural.. fit. The seasonally inspired, restaurant is vibrantly decorated with a sweeping colorful relief splayed across vintage brick walls. Multi-colored lights pick up the pink sea salt and freshly ground pepper that adorns each table in little dishes. ' "I could use fleur de sel,"she says about the colorful salt,"but people might not rec ognize it. It's good for people to notice when they're getting something special." Special is a good way to describe her menu. It's a good read and tastes even better. Jasinki's tuna sashimi starter is a stand- out-three layers of apple chips topped with the fish, drizzled with an anise vinai- grette. The Rioja house salad is spicy and pungent. Arugula and gorgonzola are sweetened with Medjool dates. "I'm driven by ingredients, but I don't put them together in classical ways," she, says. "I don't think it's confusing, though., It's simple jo understand: We're all about fresh, well-made food" Rioja feels like a neighborhood restau- rant, and the staff is exceedingly warm. The staff is happy to pair by the course; every - thing served by the glass also comes by the half glass. "We wanted the food and wine to be a pair," says Beth Gruitch, Jasinki's busi- ness partner. "We have wines, from all over the world-the best wines from the best places." ' Though a large chunk of the wine list is Spanish, anything that teams up well with the. cuisine is fair game for Gruitch's wan- dering eye. Pastas are a particular specialty of Chef Jasinski's. The handmade artichoke tortelloni and duck confit ravioli are deca- dent, but the braised veal cheek is a standout. So tender you don't even need teeth, it's served with ricotta gnocchi and pumpkin nage. "I think Taste of Vail is such a cool event," Jasinski says. "I love seeing what other people are doing-it helps me get new ideas." Jasinski will participate in the Chefs' Showcase Dinner at the Ritz-Carlton, Bachelor Gulch, along with chefs from Remington's, SaddleRidge, Zach's Cabin and one other Beaver Creek restaurant. At her cooking seminar, she'll teach the crowd to make fennel-and sesame-encrusted scallops with persimmon vinaigrette and crispy lavender-scented vegetables. Stephen Lloyd Wood contributed to this story. I t? XV i Jennifer Jasinsld Page 14 Taste of Vail 2006 1'he Ritz -C arlton ' Paste of Vail Experience Four night accommodations in a 'valley side guestroom, Two Taste of Vail Festival Passes Dinner for Two at The Dutton-Goldfield Winemaker's Dinner at The Ritz-Carlton Breakfast for two daily during your stay at The Ritz-Carlton Overnight Valet Parking for four nights $525 per night, based on double occupancy =r _ Reservations available by calling 866=266-8444 or visiting zenxw.ntzcarlton.com Dutton - Goldfield Winemaker's -.Dinner Thursday, April 6 " - Reception: begins at 7 p.m. 7:30 p.m. =. Seating begins with 5-course dinner paired with Dutton - Goldfield wines Featuring Winemaker - Dan Goldfield = Remington's Restaurant at The Ritz-Carlton $120 per person; enclusive of tax and gratuity ' For reservations_zall-Remington's at 343-1093 u . Celebrity Chef Dinner Friday, April 7 Moet & Chandon reception begins at 6:30 p.m. Featuring winemaker Benoit Gouez with Moet & Chandon non-vintage Rose Champagne 7:30 p.m. - Seating begins with 5-course dinner paired with Taste of Vail wines Course and wine pairing from Geordi Ogden from SaddleRidge, Tim McCaw from Zach's Cabin and Executive Chef Richard McCreadie and Sommelier Sean Razee from The Ritz-Carlton Featuring Jennifer jasinski of Rioja in Denver Remington's Restaurant at The Ritz-Carlton $125 per person inclusive Reservations available online at zene w. tasteofvail. com !` THE RITZ-CARLTONO BACHELOR GuLai ON RLAAR CHEEK MOUNIAL`J w r? ' Page 16 Taste of Vail 2006 -- r? 3 T: p aR M L 1 4 fl 1 ' 1 l t As c f. ft 1 1 7PU a ?e .. 0 „ f _` - { lhv/ f1 FUR l?$. OU, 04 LI-/rO LI O _ -i _ All proceeds go toVailValley charities Fifty-eight;winemakers ah& ape growers will be pouring their wine " : ? Aftendees{will use 6,000 wineglasses during each tasting. ? ? ;? .There are 20 Wine Spectator Award-Winning Restaurants in theVail Valley, more' ihan any resort community in: the United States. Most are :within walking distance of one another.,r FE-RNGR O'V,E V I N EYA R D S . E S.TAT E cn=, -oaf 07 ti e damoa aaMday Awftao8on MR@ com o o Mon o 0 0 t? . O © CX '?L 'K 4 .- o 0 0 0 ' c?uuiKa ° - ° M ?o O.E's, &-"N '?"dk o 0 0 0 a q 3 4- $ a " _ k - -i i a - .1 1 t CONTRADA IL PALIO COLLECTION a _ '. ., A r?w ?. P VRE 11 S THE CRYSTAL BUILDING AT RIVERWALIC, EDWARDS, CO MIM9M9affOPWflPO?'lOaC?oOGinlaoM ??i n? OPEN 10-7 - M-F , SAT 10-6 , SUN 12-5 ° 970-926-0400,888-239-4743 ;, Taste of Vail 2006 Page 17 Food is a major component of the Taste of Vail, especially at tire sigrra6rre event, the Mourrtairrbp P'icrric, at left. In the name of education, atb?rdees sit through a c?arpairing led by represerrtatitres of Cigar Aficionado. This year, they'0 take on stogy fiiendly whiskies from around tiu• world. For more infom>ation about the festival, visit www.Tastef)Rifail.com. ?? c?4?? u ?, in Cify?Market; Wt ?, -,... R?? ?=? # would?like to welcome.: ..?, ; all?they?wondertul??vintners and`chefs to the - `` ? ?: ? _ }- 3? Stop icy forthe most complete h . selection of wines . - ,? 1 ?:-,.F from around the world. - . ? ; _.. ` ??Show your pass or ticket for 20% OFF -?'' `? anything ><n the store: ° j 4 ? ?` .,, ?? Valid 4/5-4%10,2001; s. ? ?°' Certain restrictions apply ?' ? ?, b 479-81f16 ,i x. ,W ? .: r-.. ?:?-? a-? ?ROU'SE MOUNTAI??' ?•R•?•L•L h? j r, ?. b Winemakers' Dinner '` "? - `+?f ;?': in conjunction with Taste of Vail Friday,April 7, 7:00 pm_ Featuring Bill Easton of Easton Estate and Terra Rouge Winery Please call for further information 970 949-0600 A Mountain-Style American Grill Featuring Rustic Preparations. of Fine Meats and Fresh Fish .970 949-0600 Call for reservations and directions ? Nightly from 5:30 pm www.Qrousem ou ntai Hari I Lco m Zagat rated 2625125 AAA Four-Diamond She ?_ Free valet parking or visit via Dial-a-Ride Located in the Pines. Lodge, '? Beaver Creek Resort f?Xt? :???,?.? Page 18 Taste of Vail 2006 Jrom J?ra, wifli ??vlor ANTON ARKHIPOV'S ARTWORK EMBODIES SPIRIT OF TA* i c OF VAIL BY GREG T. Si thLBERG A nton Arkhipov's philosophy is simple: njoy life. At his W. 29th Street studio in Denver, he doesn't wax political or attempt to dis- sect the meaning of the many pieces of art hanging from his,brick walls. The 43=year- old- artist, who says he feels 15, would rather paint a broader picture of what it is he's interested in-human relations, food, wine and celestial bodies. Arkhipov's attitude is pure enough, but his desires were not something that could always be attained. The Taste of Vail artist grew up in communist Moscow, where he .says he was forced to follow Russia's politi- cal ideals and promote party lines. "Creative people were struggling the most. It was a corrupt, rotten system," he says. Even at the esteemed Surikov College of Fine Art, Arkhipov felt his freedom was restricted. "It was boot camp, very academic," he says. "You got punished for branching out from social realism.,, His painting "Enchanted journey," the signature piece of this year's Taste of Vail, is evidence of the distance he has gained from the rigid format pushed in his home- land. Far from social realism, his painting is an impressionistic escape. Its not that the artist forgot the struggles of Russia or the difficulties he initially faced as an immi- grant in the U.S. with little-knowledge of the language. He would simply rather focus on the more enjoyable aspects of life. "We're all imprisoned in this world. Our goal is just like the guy in jail-make life better,"he says. As the son of anti-communist artists, Arkhipov dreamed of the freedom America had to offer and envisioned the kind of expression he now enjoys. The Russian painter and sculptor was not interested in the caged vision of art his native country fostered, instead he desired to experiment with his brush. Once Arkhipov moved to NewYork City, he began to expand his repertoire with Cubist and abstract themes. Of the transi- tion, he says, "My style changed tremen- dously. It was more about structure and heavy symbolism." Arkhipov eliminated human figures from his painting altogether while in New York, focusing more on geometric shapes harnessed by color. He began to express himself by creating an impressionistic mood rather than a literal recreation of the world around him. "I like to break dimensions. I paint my world, that's the beauty of being an artist," Arkhipov says. As his career progressed, so did the See Russia page 19 Anton Arkhipov's `Enchanted Journey' is the skrature piece for this year's Taste of Vail. Taste of Vail 2006 Page 19 RUSSIA Continued from page 18 artist's philosophy on how he approached his work. Rather than imitate the style of a master painter, Arkhipov cultivat- ed his own. "You have the tendency to attach yourself to an artist,"he says."I have to find my own language. I can't do it on purpose." Deliberately or not, Arkhipov has creat- ed a catalogue of, work anchored in an appreciation of human creation and natu- -ral beauty. He doesn't want his own cre- ation to be a replica of life around him, but rather a piece that creates a visceral reac- tion from his, viewer. And what better way to draw a reaction than from expressing the Vail lifestyle? "I'm the only painter who does apres ski,"he says with a smile. TASTE OF THE GOOD LIFE It's no surprise Arkhipov was selected to be Taste ofVail's official artist. "It's about what you do. How you leave the whole world behind. It's escape," he says. Arkhipov, who displays his art at the Masters Gallery in Vail, and also in Beaver Creek, Denver and Park City, was already known by Taste of Vail Board member Paul Ferzacca. Ferzacca, who also owns La Tour, says he was impressed by Arkhipov's unique style and his tendency to paint the finer things in life. He commissioned the painter to do a work specifically for the Taste of Vail event., From this came "Enchanted Jour- ney," an expression of the essence Taste of t? Vail embodies. "He's really into food and wine a nd the lifestyle that we live up here in Vail," Ferzacca says. In "Enchanted Journey," Arkhipov`s icons are clear. A romantic couple hovers above a rolling landscape, oblivious to the world around the canvas's tight frame as they share a bottle of wine and an assort- ment of fruit and cheese. Arkhipov says, "When I painted those figures, it's one whole being. They're so in love, so together. They have souls everyone would have in my ideal world." The Russian artist doesn't let himself be bound by dimensions or logic, instead cre- ating the scene as he wants it. The couple uses matchsticks for toothpicks, the moon is both new and crescent, the lighting is impossibly variant. But. that's the point. Arkhipov's subtle surrealism allows him to pack his canvas with the aspects of the world he enjoys. "I refuse to confine myself to reality. I want to enjoy yesterday, today, tomorrow at the same time,"Arkhipov says. Colorado's ONLY Four-Diamond chophouse. Come visit us during the 16th,Annual Taste of Vail, April 5-9,2006 970-479-7014 - VAI L CASCADE RESORT & SPA Anton Aftipov . G R I L L ( 5 C H O P H O U S E s 16rb Annual . uA R, k, a --- tj - } ,. - p - -1V L1?l.C.L.11.1V11C1.1- V11G 18; Orchestrated Wine P 3 Elegant Dinin O or` or omhesgay, o'ipzil S, 2006 5:00 PM - 10:00 Pali he GAME CREEK RESTAURANT, VAIL MOUNTAIN Join Host Chef Thomas Newsted, Game Creek Restaurant, on Vail Mountain, and Special Guest Chef Rick Moonen of 1.au V e ' 5E rm seafood in Las Vegas. They are joined by three other acclaimed Vail Valley chefs. Breathtaking views at sunset and alive auction featuring raze bottles from the wineries promise to make the evening very special. y _.v LLT; suKZ_,£ :Chef (Via?tid oguler ?huzs?la , 04 , pzil 6, 2006 e one sixtyblue j Iil.. - . .7:00 PM = 10:00 PM' Z 4 Chicago, 4:.` SONNENALP RESORT, VAIL ¢ Join Adam Roustom,'Executive Chef, Sonnenalp Resort as hbsfte Nogiuer, of" Chicago's one sixtyblue restaurant. They are joined li Valley chefs whose creations will be paired with special selections - wineries attending the 16th Annual Taste of Vail. This special di auction`featurinQ raze bottles from our featured wineries. zi17,2006 ?- ;=k ? .4 p ore 10:00 PM $"- CARLTON, BACHELOR GULCH -lost Chef Richard McCreadie of the Ritz-Carlton, Bachelor Gulch, and Special Guest Chef Jennifer Jasin Denver, for this five-course,' five-chef gourmet dinner, a true culinary extravaganza. Prepared in conjuneti. more acclaimed Vail Valley chefs, the dinner is paired with special selections from fine wineries-attending'-;; 0 Taste of Vail; raze bottles are available in an after-dinner auction. - ,. - _ Space 1s 11mi, sr? . - t f Ticket`s a?ailable? o n Taste of Vail 2006 Page 21 G ? yYlnG HOW A WINEGLASS ArreCTS THE VINO IT HOLDS BY WREN WERTIN . Don't be afraid to bang them together. Of all the advice I'm given by Chad Price, vice president of Schott Zwiesel glassware products for North America, this is the most fun. The German stemware company is a new sponsor for Taste of Vail, replacing the normal banquet-style wine glasses usually used at the event with 6,000 crystal stems. The only commercial manufacturers of lead-free crystal, Schott Zwiesel replaced the potentially harmful metal with titani- um and zirconium oxides. The resulting wineglass is stronger and more durable than what I'm used to, hence Price's urging to"bang them together." I do, and they ring and ring and ring. This becomes my favorite party trick, aggressively clinking the glasses of my friends and giving them the willies, think- ing they're about to be wearing wine instead of drinking it. Being gentle with crystal is a hard habit to bypass for most people. Price claims the stems are. the "clearest, brightest and most attractive"in the world, See Shape of Wine, page 22 Different shaped glasses can make a real difference when it comes to mining out the most in a wine. Page 22 Taste of Vail 2006 SHAPE OF WINE Continued from page 21 in addition to being engineered for the rough-and-tumble world of restaurants and dishwashers. They are beautiful, especially when they reflect their sur- roundings in miniature. But it's function that backs up fashion. Schott Zwiesel teamed up with several sommeliers from around the globe, and together they decided upon which heights and shapes best showcased par- ticular wines. "We don't say our products make the wine taste better," says Price, "but if you have the correct shape, it will help deliver to the palate the senses a wine has to offer." For instance, one of their wider, round- er shapes is good for aged chardonnay because it's been bottled up for a "while and needs to expel some alcohol and relax. For wines that have been aged, a larger glass allows them to open up. Depending on the wine, the chimney, or top of the bowl, might be elongated and narrower, in order to better funnel the aroma straight up. "And when you pour the wine, only pour up to the widest part of the glass," says Price."That wide spot is there as your pour line, and you can also swirl your wine aggressively without spilling. The chimney takes what's at the bottom-the aroma-and brings it up to your nose. It's like a flower: When you stick your face in it, you get a different scent than just wav- ing it near you." According to. Paul DiMario of La Tour, about 90 percent of a wine's flavor comes from the aroma. Part of a wine glass's job ;, vain UailY, I'm is to deliver that aroma in the most attrac- tive way possible. DiMario and I spent one Friday night in February putting Schott Zwiesel stemware through its paces. DiMario, sommelier and beverage director for the Vail restaurant, not only knows his wines but gets excited about them. We focused on four shapes: • 13.6-ounce red wine glass, which forms a vee immediately from the stem, then stays straight up. • 21.1-ounce claret goblet, which opens up from. the stem, then closes in,, mak- ing a slender chimney. • 18.3-ounce Burgundy glass, which curves out drastically from the stem, and then curves back in, almost like. a', ball. See Shape ofWine, page 23 Taste of Vail 2006 Page 23 SHAPE OF WINE Continued from page 22 • 24.7-ounce claret Burgundy glass, a larger version of the Burgundy glass. We also threw a"dead glass"in there, with a unilateral shape so the gases, or aromas, had every opportunity to escape. - "When .you're smelling wine, first you smell for the fruit character," explains DiMario. "After that, you smell for any- thing that's not fruit, such as earth or wood. Do you smell oak in there? If so, what kind? Is it soft, or is it searing? Also, you can feel the alcohol when you smell the wine. If the alcohol content is really high, it will creep down your throat and burn you." We began with- a white Burgundy, which didn't- smell. much like anything in the dead glass. Just for kicks, we poured it into the red wine glass. Though there was more of a floral scent in that glass, when we.poured it into the smaller Burgundy- glass; it seemed to wake up, delivering a bit of lemon peel in addition to the floral notes. Next up, a 2003 La Marrche pinot noir, which we tried first in the claret gob- let. There was nothing wrong with the aroma, yet it got more interesting and complex in the Burgundy glass. A 1998 Margaux Bordeaux came out of the bottle smelling of smoke and leather in the way only an Old World vintage can. It almost seemed flat in the claret Bur- gundy glass, but the claret goblet fun- neled all of the dark fruits=currants, .cherries, plums-straight to the nose. Finally, we tasted a Robert Sinsky Reserve blend, a big, jammy fruit bomb. For this New World vintage we didn't want a chimney, we wanted it to open up and calm down a little bit. The claret Burgundy glass gave it enough space to do so. _ For the festival, Schott Zwiesel is pro- viding a 17.3-ounce stem geared for both . white and red wines. The glass can't make a wine taste better, . but it can bring out the positive qualities of a wine. I , AWE _? y? ?-? zc-f 6 9 .off ? - ' Tg, gw`ay'?•'=ec??? `?4 _'^'`-?`?: ?? a^-,n .rP, ??E1 t / O L mow-. iE77 -mw m ?.. Prim Mum M_ -tit Muss sJ'? . x all {? it ?e §aY ?wg T In, t r? 4 51 lob, t AT. r IF, pal, 1 an O vs d ??.,`tyr d 7.t 01 ° QWTY(lYllYl ,LL,,''' (,(I? f ``, ?o (\j???fJJ'O''?,,, r,',O''q V=60 buy " . ? ' ? ? ? ? E ' _ ? 3 ? d ? ? cUIV/ (4AI ?ScXIIW 8 1S1941L?1S ?" y, - CC Eveg?fim § sit Q JAL- t ? ? 3 IF- WOE 3? ' .? ?' _ •VAIL VALLEY s. FOUNDATION :: L., , usa CYCUNC 2007 COLORADO INTERNATIONAL CYCLE CLASSIC "A Rocky Mountain Breakaway" BACKGROUND In September of 2007 cycling will once again take center, stage in the Vail ;Valley with the inaugural Colorado international, an elite international road cycling event and community- wide festival. Officially sanctioned by USA. Cycling and Union Cycliste Internationale, the event plans to host top professional teams including some UCI Pro Tour teams. LOCATION Located in the, heart of-the Rocky Mountains the-Colorado International will,take place in .. several locations,-including Vail Village, Vail Pass and the-Avon/Beaver Creek / Bachelor Gulch areas. As,a world -renowned destination resort,-.the-Vail Valley.offers.high quality.: lodging, activities and amenities. LEGACY The Vail Valley enjoys a storied legacy within the international cycling community, hosting both,road and mountain bike competitions at the highest levels. As aten-year venue for the Red Zinger/Coors Classic events, Vail played host to annual Time Trial and Criterium stages as part of one of America's most successful cycling events, which featured legendary pros like Greg LeMond, Andy Hampsten, Davis Phinney, Connie Carpenter-Phinney, Bernard Hinault and many others. In 1991, capitalizing on the growth of mountain biking, the Vail Valley Foundation produced a made-for-television event entitled "Ride of Your Life". Subsequent discussions with the UCI netted the Vail Valley the 1992 World Cup-Mountain Bike Finals, which! then paved the way for the valley to host two World Mountain Bike Championships in 1994 and 2001. In the years between 1992 and 2001, Vail was often a stop on the World Cup Mountain Bike.. circuit. VAIL VALLEY FOUNDATION The Colorado International Cycle Classic will be owned and operated by the Vail Valley Foundation, •a Colorado 501( c)(3) corporation: Created in.1981; the VVF is responsible for providing the Vail Valley with some of its most treasured-annual events, such as the Vail International Dance Festival, the AEI World Forum, the Countrywide American Ski Classic. and the Visa Birds of Prey World Cup ski events. The VVF has a long history of bringing major international events to the Vail Valley, including the 1989 and 1999 World Alpine.Ski Championships, along with the pair of World Mountain Bike Championships. The Vail Valley Foundation is a full service events production organization, with administrative, operations, sponsorship sales and marketing capabilities.. The Vail Valley also features an extensive volunteer network that was created and enhanced via the four World Championships and annual World Cup competitions. THE RACE FACTS Rekindling the tradition and excitement of the Coors Classic days, the Colorado International Cycle Classic will include integral elements of its predecessor, including the Vail Pass-Time Trial Course and the Vail Village Criterium circuit. These traditional courses will be supplemented by a Circuit Race, which will incorporate the additional valley communities of Avon, Beaver Creek and Bachelor Gulch. In order to integrate recreational riders into the event, a Citizen's Ride will be incorporated into the-schedule, which will wind its way through the valley, taking participants on a - ; challenging and enjoyable :tourrof the western portion of, the. Vail ,Valley. The Colorado International Cycle Classic will also. feature a major cycling ,expo. With the proposed race dates falling just prior to, the annual,Interbike Show, manufacturers;will have the opportunity to preview their 2008 products. Organizers anticipate a-strong spectator base, .given the,elevated status of.cycling throughout the state of: Colorado. along,with the close and:easy proximity of the.;Vail -Valley,to,the Front . Range communities of Denver,Boulder, Colorado Springs and Ft. Collins, as:well.as the regional communities of Glenwood Springs, Aspen and Steamboat. Springs. ; Participants A total of 20 6-man teams will compete ProTour Teams Pro Continental Teams:; .: _. Continental Teams .' . National Teams _ Stages will consist of: Time Trial - Vail Pass Circuit Race - Beaver-Creek.. • ` Criterium through Vail =Nail Village . .. Citizen's Race ',Along theColorado River Road Attendance Estimated 75,000 over the course of the weekend Television The Colorado International will. air on OLN as part of their ongoing cycling series or be a stand alone network<syndication .airing .the late third quarter of 2007 Partners Town -of Vail. t Town of Avon Eagle County Beaver Creek ResortAssociation Vail Resorts; Inc Anheuser Busch 47 W?4517 I,A/ Event Overview: Vail Snow Daze will showcase Vail Village and the mountain across a two-week, early r;° nt r "; :;<. .:season timc-frame. From headliner entertainment to in-village concerts and on-snow events, Snow Daze will showcase Vail while driving early season sales of lodging, food and beverage, merchandise, lift tickets and much more ... ultimately driving Vail sales tax revenue. Program Objectives:, • Drive out-of-town traffic to Vail and the events through integrated programs • Strategically build upon existing Vail Resorts partnerships through "one-of-a-kind" programs • Provide a value added benefit by bringing a BIG event to a traditionally slow time period • Integrate media channels to get full value and consumer interest locally, regionally & nationally I Program Goals: • Creatively market to out-of-town traffic to gain 60%+ of Snow Daze attendees to secure lodging within Vail • Attain an attendee ratio in year one of 75% visitor vs. 25% Vail Valley resident • Attain an average incremental dollar spend of $250 per visitor/per day • Provide a significant increase in lift ticket and on-mountain dining revenue vs. `05 • Integrate marketing and advertising channels to gamer awareness to get full value and visitor interest locally, regionally & nationally I The Details: Who: Resort visitors and snowsliders from around the world What:. Kick-Off of the season resort showcase Where: #1 Winter Resort in North America When: December 4 - 17,.2006 Why: Drive Vail Valley visitors during a traditionally slow time v I Snow Daze Preliminary Event Schedule: DATE DAY EVENT LOCATION 12.4 MON. WORLD'S LARGEST SNOWMAN/SNOWBALL TBD 12.5 TUES. IN-BAR PARTIES/MOUNTAIN PATROL VAIL VILLAGE/LIONSHEAD 12.7 THUR. IN-BAR PARTIES/MOUNTAIN PATROL VAIL VILLAGE 12.8 FRI. APRES' CONCERT/SNOJAM VISTABAHN 12.9 SAT. FLAG FOOTBALL TOURNAMENT FORD PARK HEADLINER CONCERT TBD 12.10 SUN. MILE HIGH (& 1/2) - DENVER @ S.D. 2:00 GORE CREEK DRIVE 12.12 TUE. IN-BAR PARTIES/MOUNTAIN PATROL VAIL VILLAGE 12.14 THUR IN -BAR PARTIES/MOUNTAIN PATROL VAIL VILLAGE 12.15 FRI. HEADLINER CONCERT VAIL VILLAGE 12.16 SAT. CARBBOARD DERBY WORLD CHAMPS GOLDEN PEAK HEADLINER CONCERT VAIL VILLAGE 12.17 SUN. MILE HIGH (& 1/2) - DENVER @ ARIZONA 2:00 GORE CREEK DRIVE DINE AROUND TBD` Vail Snow Daze Event Schedule 2006 Vail Snow Daze Dec. 4-17, 2006 updated 5/22/06 ?,1 ,+?. ?.?' ? Ifit dy? ;' 1 ?`..( ? , '?.",+_ =,_.. ayesday, DeT?hursdayx?dayD _ .8 , dSaturday;Dec: 9 Sunday; Ddec =10 ec. Wed Pow Pow Dance- 11 a.m. Eagles Nest, Apres Party at Garfinkles, Snowman contest kick off at Eagle's Bar Parties, Ongoing Bar Parties, Ongoing Nest Snowman Contest Snowman Contest t h i kav,,I'N?Menday,.T -esslc' 12"' Wednesday„ Dec 13. ° , Bar Parties, B-day celebration in conjunction with Streetbeat - Snowman Bar Parties and award celebration, Retro Ongoing Snowman Ongoing Snowman Ski Day (prize for each Contest Contest decade), Fireworks King of the Mountain contest at Mid-Vail - Yellow Snow Eating Contest, Sumo Wrestling and Sumo Early Back Bowls snowman race, and Preview, Ongoing ongoing snowman Bar Parties, Ongoing Snowman Contest, contest, Headliner Snowman Contest Headliner Concert Concert Big on mountain event Happy Birthday Vail - Extended Season - Cardboard Derby or cake at bottom of lifts for Blue Sky Basin, Dummy Glunday, Free at closing Free Concert Concert - I'[''. ,ewe (t.•,.:,._. Broncos Mania - Bar Parties, Ongoing snowman contest